Tomatoes stuffed with chicken liver and mushrooms

A beautiful and satisfying hot appetizer for the festive table - stuffed tomatoes baked in the oven. According to this recipe, tomatoes are stuffed with chicken liver and mushrooms.

Ingredients

• Tomatoes - 4 pcs.
• Chicken liver - 80 g
• Champignons - 50 g
• Green onion - 5 g
• Dill greens - 2.5 g
• Parsley greens - 2.5 g
• Bread crumbs - 20 g
• Salt - to taste
• Mixture of Provence herbs - 2 g
• Ground black pepper - to taste
• Olive oil - 1 tsp
• Butter - 10 g

Directions

1. Cut off the tops of the stems from the tomatoes. Don't throw away the caps. Remove pulp and seeds from tomatoes.
2. Finely chop the green onion.
3. Heat the olive oil in a frying pan and fry the green onion in it for 2 minutes.
4. Cut mushrooms into small pieces.
5. Add the mushrooms to the onions in the pan and continue frying.
6. Peel the chicken liver from films and cut into pieces.
7. Add the liver to the pan with the onions and mushrooms. Cook everything together for 7-8 minutes, stirring occasionally.
8. Chop the dill and parsley.
9. Add greens to the rest of the filling ingredients, mix and remove the pan from heat.
10. Add salt, ground black pepper, Provencal herbs, bread crumbs to the filling and mix everything again.
11. Fill the tomatoes with the stuffing and put them in a heat-resistant form.
12. Cover stuffed tomatoes with lids.
13. Put a small piece of butter on top of the tomatoes.
14. Send stuffed tomatoes with mushrooms and chicken liver to the oven, preheated to 150 degrees, for 20 minutes.
15. Baked tomatoes stuffed with chicken liver and champignons are ready.
16. Bon appetit!