Roasted flat mushroom stuffed tomatoes

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Ed Baines recipes for Mushrooms Make Sensewww.mushroomsmakesense.comRoasted flat mushroom stuffed tomatoes with cheese sauce bake

This was my favourite childhood recipe – very cheap filling and tasty.

Serves – 6

Preparation time: 20 minutes
Cooking time: 53-54 minutes


  • tomatoes with mushroom stuffing4 large flat mushrooms
  • 3 shallots, cut into 2cm thick slices
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • Salt and freshly ground black pepper
  • 6 large tomatoes
  • 40g/11/2oz fresh breadcrumbs
  • 50g/2oz cheddar cheese, grated
  • Little Worcestershire sauce, optional
  • 6 rashers back bacon
  • Cheese sauce
  • 40g/11/2oz butter
  • 40g/11/2oz plain flour
  • 600ml/1pint milk
  • 75g/3oz cheddar cheese, grated


1. Toss the flat mushrooms and sliced shallots in oil, add sliced garlic, salt and pepper. Add to a roasting tin and cook in a preheated oven set to 180°C/350°F/gas 4 for 20 minutes remove and leave to cool.

2. Bring a large saucepan of salted water to the boil, plunge in tomatoes for 12 seconds then strain and refresh in cold water and peel off the skins.
Cut the top off each tomato about ¼ of the way down and using a tea spoon scoop out the tomato seeds in to a bowl. Turn tomato cups upside down to drain then reserve. Use the lids and scooped out centres for soup or pasta sauces.

3. Lift the mushrooms and onion out of the roasting tin, reserving the juices then finely chop. Mix with the leftover juices, the breadcrumbs and grated cheddar, and a splash of Worcestershire sauce if you like. Mix well and spoon back in to the tomatoes. Wrap a rasher of bacon around the sides of each tomato then stand them in a roasting tin.

4. To make the sauce, melt the butter over a gentle heat in a medium sized saucepan. Add the flour and mix together to form a smooth paste and cook for 1 minute. Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon. Continue to stir or whisk and cook over a medium-high heat until the sauce starts to thicken and then reduce the heat and simmer for about 2-3 minutes. Do not allow the sauce to boil.
Add two thirds of the Cheddar cheese, season and stir until the cheese melts.

5. Pour the sauce around the tomatoes, sprinkle the rest of the cheese over the top of the tomatoes and bake in the oven for 30 minutes until the cheese is golden.


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