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Tomatos stuffedIngredients:
800 g tomatoes,
400 g fresh mushrooms,
2 tbsp butter,
3/4 cup cheese cheddar, salt.

 

 

 


Wash large tomatoes.

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Cut off tops and remove pulp.Squeeze slightly. Stuff the tomato shells with mushroom filling.

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Stuffing: wash fresh mushrooms with water, then scald. Slightly dry them.

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Slice, salt and fry till done. Add in each tomato put the crushed cheese cheddar.

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Bake them 300 F (150 C) 20 minutes.

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