Pomodori ripieni

Some flavor combinations, I’m hooked on, and here you got to try: pecorino cheese, mushrooms and a little nutmeg to the filling of the gratin tomatoes. So good!

Servings: 4


  • 4 pcs tomatoes (preferably with the base of the peduncle left)


  • 2 eggs
  • 1 cup chopped mushrooms, such as mushrooms
  • 1 cup grated pecorino cheese
  • 1 cup bread crumbs
  • 0.5 pinch Nutmeg
  • 0.5 tsp salt
  • Black Pepper
  • 1 pinch of sugar

How to Cook It

Pomodori ripieni 1


  • Preheat oven to 200 degrees.
  • Whisk the eggs quickly.
  • Stir together eggs, mushrooms, pecorino cheese, bread crumbs, nutmeg, salt, pepper and sugar.
  • Rinse the tomatoes and cut a lid a little below the base of the peduncle. Scoop out the insides. Cutting possibly by a very thin slice in the bottom of each tomato so that they stand steady.
  • Fill the tomatoes with the filling and put on the lids.
  • Grease an ovenproof dish with olive oil, add the tomatoes and pot roast them for 25 minutes.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Digg
  • Google Plus
  • MySpace
  • NewsVine
  • Posterous
  • Reddit
  • Tumblr
  • Email
  • RSS

Leave a Reply

Your email address will not be published. Required fields are marked *