Tomatoes Stuffed with Mushrooms and Egg
Stuffed tomatoes are a showy cold appetizer for a festive table, and the trick is all in the presentation: instead of just slicing off the top, you score the tomato into a shape, a little basket with a handle or a star, turning an ordinary vegetable into a centerpiece.
The filling leans on salted mushrooms, which bring a spicy, faintly sour note. These are mushrooms preserved in brine rather than vinegar; if you can’t find them, use marinated (pickled) button mushrooms instead. Combined with boiled potato, hard-boiled egg, and fried onion, they make a hearty little salad, bound with mayonnaise and tucked inside the tomato.
So it doesn’t turn watery
- Always let the hollowed-out tomatoes drain, or the filling will run and pool on the plate.
- Use firm, meaty, medium tomatoes; watery varieties collapse.
- For a lighter dressing, swap part of the mayonnaise for sour cream (smetana) or thick Greek yogurt.
Serve chilled, garnished with fresh cucumber and green onion.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Wash the tomatoes. With a sharp knife, make cuts to form a basket with a handle or a star. You can also simply cut off a quarter of the tomato.
Carefully scoop out the core of the tomato with a spoon and let the juice drain.
For the filling, finely chop the potato, mushrooms, onion, and eggs, and dress with mayonnaise.
Fill the prepared tomatoes with the filling.
Arrange on a platter garnished with fresh cucumbers and green onion.
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