Oyster Stuffed Tomatoes Or Mussels Stuffed Tomatoes Recipes

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STOVE TOP Stuffed Tomatoes image

Hollowed-out tomatoes are filled with an herb stuffing mix and baked for a savory summer side dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 4

6 tomatoes
1 cup hot water
1/4 cup vegetable oil spread, cut up
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix


  • Heat oven to 400ºF.
  • Cut tops off tomatoes; remove seeds and pulp, leaving 1/4-inch-thick shells. Chop pulp; drain. Set aside for later use. Discard tomato tops and seeds. Invert shells on paper towels to drain.
  • Meanwhile, combine water and spread in large bowl. Stir in stuffing mix and reserved pulp. Let stand 5 min. Place tomato shells in shallow baking dish sprayed with cooking spray; fill with stuffing mixture.
  • Bake 20 min. or until tomatoes are tender and stuffing is heated through.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g


Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces


  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g


Stuffed Mussels in Spicy Tomato Sauce image

Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo

Provided by alfrescoacsi

Categories     Mussels

Time 1h45m

Yield 24 stuffed mussels, 4-6 serving(s)

Number Of Ingredients 18

24 large mussels (about 15 oz.)
10 ounces ground beef
3 ounces stale crusty bread
1 1/2 cups broth
1 tablespoon minced flat leaf parsley
1 garlic clove (minced)
ground black pepper (20 turns of pepper mill)
3 -4 tablespoons grated parmesan cheese
1 egg
1 teaspoon salt
25 ounces crushed peeled tomatoes
2 garlic cloves (minced)
1 tablespoon minced flat leaf parsley
1 small chili pepper (minced)
6 tablespoons extra-virgin olive oil
liquid released from mussels
1 teaspoon salt
1 tablespoon minced flat leaf parsley


  • Beard and clean mussels.
  • Open mussels over bowl to collect liquid. Set aside.
  • Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
  • Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
  • Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
  • Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
  • Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
  • Serve and garnish with a sprinkling of parsley.


Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) image

Make and share this Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 20m

Yield 24-48 little yummy goodies, 6-8 serving(s)

Number Of Ingredients 2

1 (4 ounce) can smoked oysters or 1 (4 ounce) can smoked mussels
24 -48 cherry tomatoes


  • Drain smoked oysters and/or smoked mussels well and place on paper towels.
  • Slit the tops of each cherry tomato and place an oyster or a mussel inside the slit.
  • Oysters will peek out the top of the tomatoes.
  • If the oysters are too large, cut them in half.
  • If the mussels are very small, you may need 2 mussels per tomato.
  • Arrange on a platter and serve.


Vegetable-Stuffed Tomatoes image

"I scaled down a family recipe that my husband's grandmother used to make," says Ruth Roan of Dallas, Pennsylvania. "I recently served this to a friend, and she loved it."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 large tomatoes
1/3 cup seeded chopped cucumber
2 tablespoons chopped green pepper
2 tablespoons chopped celery
2 tablespoons mayonnaise
1 teaspoon 2% milk
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon Dijon mustard
Dash salt


  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell; discard seeds and chop pulp. Invert shells onto paper towels to drain. , In a small bowl, combine the chopped tomatoes, cucumber, green pepper and celery. In another small bowl, combine the dressing ingredients; pour over vegetables and toss to coat. Spoon into tomato shells.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.


Seafood-Stuffed Tomatoes image

A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes


  • Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.


Stuffed Tomatoes with Mozzarella image

Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 9

2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
4 medium-size ripe tomatoes, halved
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
1/2 shallot, thinly sliced
1 cup corn kernels (from 1 ear)
3 cups packed chopped greens, such as beet, Swiss chard, or spinach
3 ounces fresh mozzarella, sliced (1/2 cup)


  • Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
  • Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
  • Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g


Ground Beef-Stuffed Tomatoes image

See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.

Provided by My Food and Family

Categories     Home

Time 34m

Yield 5 servings

Number Of Ingredients 9

5 large tomatoes
1/2 lb. extra-lean ground beef
1/4 cup chopped onions
2 tsp. dried Italian seasoning
2 Tbsp. tomato paste
1/3 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. panko bread crumbs
2 Tbsp. fresh basil leaves, chopped


  • Heat oven 350°F.
  • Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
  • Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
  • Place tomato shells on foil-covered baking sheet; fill with meat mixture.
  • Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
  • Bake 12 to 14 min. or until heated through.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

More about "oyster stuffed tomatoes or mussels stuffed tomatoes recipes"

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2018-08-02  · 1. To make the breadcrumbs, grate bread on a coarse grater. 2. Warm the olive oil in a frypan. Cook the onions, garlic and chilli gently until soft and aromatic. Add diced tomatoes and white wine, cook for 2-3 minutes to soften the tomato…
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Category Finger-Food
  • 2. Warm the olive oil in a frypan. Cook the onions, garlic and chilli gently until soft and aromatic. Add diced tomatoes and white wine, cook for 2-3 minutes to soften the tomato.
  • 3. Remove from the heat and put the cooked vegetables in a medium bowl. Stir in the breadcrumbs and parsley. Set aside to cool.
  • 4. Scrub the mussels, remove the beard (see how-to below), and rinse under cold water. To open the mussels, take a butter knife and wedge the knife in between the shell opening from the side, slide the knife up and down the edge of the mussel and the shell will pop open. Leave the mussel intact in the shell. Repeat this until all the mussels are open. At first it is a bit challenging but it gets easier once you have developed your own technique.
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2019-04-13  · Reserve the upper shells. Preheat the broiler. In a medium bowl, combine the bread crumbs, minced parsley leaves, garlic, olive oil, and salt and pepper to taste. Sprinkle the bread crumb mixture over the mussel meat in each shell. Drizzle the lemon juice over the mussels…
From leitesculinaria.com
Cuisine American
Total Time 40 mins
Category Appetizer
Calories 574 per serving
  • In a large pot, combine the wine, water, onion, parsley stems, and bay leaf. Cover and bring to a boil over medium heat. Add the mussels and steam until they open, 2 to 6 minutes. As the mussels open, transfer them to a large dish with a slotted spoon or tongs. Discard any mussels that don’t open.
  • When the mussels are cool enough to handle, open each mussel and remove the upper shell. Using the tip of the shell, loosen the meat meat but leave it on the lower shell. Place the mussels in the lower shell on a rimmed baking sheet. Reserve the upper shells. Preheat the broiler.
  • In a medium bowl, combine the bread crumbs, minced parsley leaves, garlic, olive oil, and salt and pepper to taste. Sprinkle the bread crumb mixture over the mussel meat in each shell. Drizzle the lemon juice over the mussels.
  • Broil until the bread crumbs brown, 1 to 2 minutes. Don’t walk away! The bread crumbs burn easily. Serve immediately, either with tiny forks or with the reserved mussel shells to use as a scooping device.
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2014-05-20  · Set aside, remove mussels and discard any that aren’t open; then remove mussels from shells and allow to cool. With a sharp, pointed knife, cut a large circle around the top of the tomatoes. Scoop out the inside of the tomatoes, remove seeds and chop the rest. In a large mixing bowl, add all ingredients except the tomatoes …
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2021-09-30  · Healthy Stuffed Tomatoes Recipes. 511,139 suggested recipes. Stuffed Tomatoes O Meu Tempero. fresh parsley, bread crumbs, garlic cloves, tomatoes, freshly ground pepper and 3 more. Stuffed Tomatoes Books & Lavender. tomatoes, pepper, oregano, onion, salt, stock, eggplant, olive oil and 3 more. Stuffed Tomatoes …
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Sweat down the onion and garlic in 2 tbsp of olive oil in a pan for 10 minutes. Once translucent and softened, add the lamb mince, tomato puree and cinnamon, and fry until the meat is browned. Chuck in the tomato …
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2018-08-21  · On top of the sauce, place the hollowed out tomatoes. Generously fill each tomato with the mushroom mixture, and top with slices of mozzarella. Bake the tomatoes for 30-40 minutes, or until hot, bubbly, and with the cheese beginning to brown. Serve warm. Leftover tomatoes …
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2018-07-11  · How to make baked stuffed tomatoes with beef filling. To prepare baked stuffed tomatoes with beef, start heating the sunflower oil in a large casserole dish over a medium heat until hot.; Sweat the onion, celery and garlic for 5-6 minutes, stirring occasionally, until softened.
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3.6/5 (11)
Total Time 1 hr 10 mins
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2017-03-06  · This particular recipe is of Azerbajdjani origin and is called ‘tomato dolmas’, or simply stuffed tomatoes. Dolma is the name of a stuffed vegetable common to the Middle East and the surrounding regions of Balkans, the Caucasus, and Central Asia. Dolmas are commonly made with tomatoes, peppers, onions, zucchini and eggplant.
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Total Time 1 hr 25 mins
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2011-09-01  · Season the inside with a pinch of salt and fill each tomato with the salmon mixture, mounding a bit at the top. (Discard the tomato insides; dice the tops for a salad, or discard.) 3. Oil a baking dish (or use a piece of parchment paper), place the tomatoes in the dish, and bake uncovered for about 25 minutes or until the salmon is cooked.
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Estimated Reading Time 1 min
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2014-11-22  · Stuffed Tomatoes. With the rack in the middle position, preheat the oven to 400°F (200°C). Cut the tomatoes in half horizontally. Cut off a thin slice at the base of each tomato half for them to sit upright. Remove the seeds and any green parts. Place the tomatoes, cut side up, in a large baking dish. Season with salt and pepper.
From ricardocuisine.com
5/5 (15)
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Total Time 45 mins
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1 tomato = 1 serving. Set oven to 400F. Slice the top off the tomato, then use a spoon or grapefruit knife to carve out the inside and empty the insides into a bowl. Repeat for all tomatoes then place them in a baking dish. Set a large nonstick skillet on medium high heat, once hot lightly spray with avocado oil.
From fitmencook.com
Estimated Reading Time 2 mins
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2016-11-24  · Ripieno means stuffing in Italian - simply bake a tomato stuffed with lots of cheese, egg and bacon - it makes a lovely weekend brunch dish. Beef tomatoes (medium), Eggs, Bacon rasher, Vegetable oil, Cottage cheese, Cheddar cheese, Parmigiano reggiano, Salt & pepper, Spring onions
From cookbuzz.com
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Oyster-stuffed Tomatoes (or Mussels-stuffed Tomatoes) Total Time: 20 mins Preparation Time: 20 mins Ingredients. 1 (4 ounce) can smoked oysters or 1 (4 ounce) can smoked mussels ; 24 -48 cherry tomatoes ; Recipe. 1 drain smoked oysters and/or smoked mussels well and place on paper towels. 2 slit the tops of each cherry tomato and place an oyster or a mussel inside the slit. 3 oysters will peek ...
From worldbestrecipesdiabetic.blogspot.com
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Arrange scooped-out tomatoes in a medium baking dish, and set aside. Pass tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky purée, then transfer back into bowl ...
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These mussels are stuffed with a simple filling and cooked in a flavorful tomato sauce made with fresh tomatoes. A tasty way to serve mussels, which also makes a great sauce to dress some pasta! These mussels are stuffed with a simple filling and cooked in a flavorful tomato sauce made with fresh tomatoes. A tasty way to serve mussels, which also makes a great sauce to dress some pasta! Use ...
From sidechef.com
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Recipe STUFFED TOMATOES WITH MUSSELS. By Chef de Cuisine. Serves:6. Ingredients. 6 medium ripe tomatoes 1/4 teaspoon salt 1/8 teaspoon white pepper 1 pound cooked mussels without shells 3/4 cup mayonnaise 1 teaspoon chopped fresh dill 6 lemon wedges ; Preparation. Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper. Combine mussels with …
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Lidia prepares baked tomatoes stuffed with bread crumbs, cheese, and an egg. Recipe: http://lidiasitaly.com/recipes/gluttonous-tomatoes/http://lidiasitaly.co...
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2018-08-02  · Place the basil, 1/4 cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms. Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining parmesan cheese. Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes ...
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It’s still tomato time at my house! I love to make these rice stuffed tomatoes on weekends. Recipe - https://lidiasitaly.com/recipes/rice-stuffed-tomatoes/
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INSTRUCTIONS. Cut slit in blossom end of each tomato large enough to insert an oyster. Invert on paper towels and let drian. Insert 1 oyster, lengthwise, in each tomato. Arrange on serving plate. Beat cream cheese, lemon juice, horseradish and hot pepper sauce in small bowl until light and fluffy. Pipe cream cheese mixture, using a star tip, on ...
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