Print Recipe Print Recipe

These stuffed tomatoes are perfect for long ladies' luncheons, but meaty enough to satisfy any hungry male appetite too! 

Tomatoes with Chicken & Mushroom Stuffing


  • 6 large tomatoes
  • 2 chicken breast fillets, cooked and diced
  • 200 g button mushrooms, sliced and cooked
  • 250 ml prepared thick white sauce
  • 250 ml cheddar cheese, grated
  • garlic & herb seasoning salt, to taste
  • freshly-milled black pepper, to taste
  • 2 eggs, separated
  • herb sprigs for garnishing


Halve the tomatoes and scoop out the flesh, leaving the shells intact. Place the tomato shells upside down on a drip tray. Reserve the flesh for another use.

Mix together the chicken, mushrooms, white sauce and cheese. Season to taste. Whisk in the egg yolks. Beat the egg whites until stiff and fold into mixture.

Place the tomato shells on a baking tray, cavities facing upwards. Scoop in the chicken mixture. Pour 1 cm deep boiling water into the baking tray. Bake in a preheated oven at 190º C for 30 minutes or until the filling has risen and set. Garnish and serve.

Serves 6.