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Stuffed tomatoes with lamb and mushrooms

Stuffed tomatoes with lamb and mushrooms

Main dishes

Hollowed-out tomatoes filled with a mixture of roasted lamb, mushrooms, onion, and garlic, gently baked in the oven with a drizzle of olive oil.

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Recipe from Brunodesacacias~frwikibooks, Jean-Jacques MILAN, Semnoz and 11 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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These lamb-stuffed tomatoes are a simple, warm dish, perfect for using up leftover roast meat. You prepare the tomatoes, then the flavorful filling with mushrooms.

Ingredients and directions

  • Prep time25 min
  • Cook time40 min
  • Total1 hr 5 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodfour
  • Estimated cost$14.08 $3.52 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $2.64
  • $10.14
  • $0.45
  • $0.15
  • $0.05
  • $0.15
  • $0.36
  • $0.14

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. In a large bowl, combine the chopped roasted lamb, fresh tomato sauce, mushrooms, chopped onion, and crushed garlic. Season with salt and pepper. ≈ 4 min
  2. Fill the tomatoes with this mixture and top them with their caps. ≈ 10 min
  3. Arrange the stuffed tomatoes in an oven-safe dish, with a drizzle of olive oil and a half-cup of water. ≈ 3 min
  4. Bake in a preheated oven at 180 °C (thermostat 6) for approximately 40 minutes.

The bill

Stuffed tomatoes with lamb and mushrooms

  • 1 kg of tomatoes, with the tops removed and saved, and the pulp and seeds removed.$2.64
  • 500 g of roasted lamb, coarsely chopped$10.14
  • 100 g of mushrooms, chopped$0.45
  • 1 onion, chopped$0.15
  • 1 clove of garlic, crushed$0.05
  • 50 g of fresh tomato sauce$0.15
  • olive oil$0.36
  • ground salt and pepper$0.14

Total$14.08

that's $3.52 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of tomatoes, with the tops removed and saved, and the pulp and seeds removed.
  • 500 g of roasted lamb, coarsely chopped
  • 100 g of mushrooms, chopped
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 50 g of fresh tomato sauce
  • olive oil
  • ground salt and pepper
  • 1/2 glass of water (approximately 100 ml)

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