I am very fond of stuffed foods and often keep experimenting on them. They can be served well as  quick handy snacks and even as appetizer before settling into the main dishes. Earlier I shared with you one such recipe of Stuffed Mushrooms. Now It is the turn for stuffed tomatoes. I have so far found some Greek recipes where tomatoes get stuffed with meat minces. Here instead I give it a complete vegetarian treatment and fill the tomatoes with mushrooms, corns and cheese. Hope you will like it.

Ingredients for 3 pieces :

1. Tomato – 3 (medium size)
2. Mushroom (chopped) – ½ cup
3. Sweet corn – 1/3 cup
4. Potato (boiled & mashed) – 1 (small)
5. Chopped onion – 1 (small)
6. Chopped coriander leaves – 2 tbspoon (heaped)
7. Chopped ginger – ½ teaspoon
8. Chopped garlic – ½ teaspoon
9. Chopped green chilli – 1-2
10. Roasted cumin powder – ½ teaspoon
11. Roasted coriander powder – ½ teaspoon
12. Garam masala powder -¼ teaspoon
13. Grated cheese – 6 tbspoon
14. Cooking oil – 1½ tbspoon
15. Olive oil – 1 tbspoon

Procedure :

Wash the tomatoes and cut the top with a sharp knife. Then remove the pulp from inside with a small spoon to make space for stuffing. Keep the pulp aside for future use.

Now heat oil in a frying pan over medium flame. Add chopped onion, garlic and ginger, fry till the onion turns light brown.

Then add 3 tbspoon of the reserved tomato pulp and cook till its raw flavour goes away.

Add chopped green chilli, salt, roasted cumin powder and coriander powder. Cook till raw flavour of spices goes away and oil separates from the mixture.

Then add chopped mushroom and sweet corns, mix them well.

As the water from mushroom dries up, add mashed potato, garam masala powder and coriander leaves. Mix them very well. Your stuffing is ready is ready to use.

Brush each of the tomatoes with little amount of olive oil. Put 1 tbspoon of cheese in a tomato, then 2 tbspoon of stuffing and then again 1 tbspoon of cheese to seal the mouth. Repeat the process for all the tomatoes.

Now put the stuffed tomatoes in a ovenproof bowl and bake in a preheated oven, at 200°C/400°F, for 10 minutes.

Serve them hot.