Feta-Mushroom Stuffed Tomatoes

I’ve never thought about the title of a post as long as I was contemplating over this one, but let’s just face it – it’s tomatoes filled with rice, feta and white mushrooms with some lovely sweet potato fries on the side. Not more and not less. And if you’re looking for a delicious and healthy meal, this recipe is exactly what you need. Even without a fancy title and an amazingly written intro. So let’s get right to it.


3 large tomatoes
3/4 cup brown rice
50 grams Greek feta cheese
5-8 white mushrooms
1 large sweet potato
olive oil

stuffed tomatoes_kairam.kairam



I love brown rice, and especially in this recipe, I find it tastes so much better than its white brother. Unfortunately, it takes a lot longer to be ready, so first of all, you want to get some water boiling and add the rice and some salt. At the same time, you want to preheat your oven to 160° Celsius. As soon as this is done, cut off the very top part of the tomato and scoop out everything inside the tomato – I sincerely apologize, I have no idea what this stuff is called (tomato innards?) – let me know in the comments. Cut your tomato innards into rather small pieces and add them to the simmering rice – this will give your stuffing a perfectly well-rounded taste. Then cut your mushrooms and add them into the same pot aswell. Add water if there’s none left and you feel like your rice still needs more time.

While you wait for your rice to become edible, cut your sweet potatoes into sticks, put them on a tray and generously spread olive oil, chili and oregano on top of the potatoes. Put all of that into your pre-heated oven and leave it there for around 15 minutes.

Dice your feta and, as soon as you feel like your rice is cooked, add the feta, some salt and herbs to your stuffing. Take it off the stove immediately and fill your tomatoes with your stuffing. Make sure to properly fill your tomatoes, and try to get out any excess liquid before putting them into your oven. Chances are, you will have some stuffing left, but frankly, it’s just as nice on its own. After you have successfully filled your tomatoes put their top parts back on and let them join your sweet potatoes. Reduce the heat to 100°C and leave both things in the oven for another 10 minutes – depending on the size of your potato sticks they might need a little longer than the total 25 minutes, but just go with your guts for that

And that’s it – take everything out of the oven, serve it nicely and enjoy your fantastic meal!


xx, K (:

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