Best 7 Oyster Stuffed Tomatoes Or Mussels Stuffed Tomatoes Recipes

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Indulge in a delightful culinary journey with our tantalizing recipes for Oyster-Stuffed Tomatoes and Mussels-Stuffed Tomatoes. These delectable dishes combine the briny essence of the sea with the vibrant flavors of garden-fresh tomatoes, creating a symphony of taste that will tantalize your palate. Dive into the world of seafood stuffing, where plump oysters and mussels take center stage, enveloped in a savory filling of aromatic herbs, succulent vegetables, and tangy sauces. Embark on a culinary adventure that promises an explosion of flavors, textures, and aromas with every bite.

Here are our top 7 tried and tested recipes!

OYSTER-STUFFED TOMATOES (OR MUSSELS-STUFFED TOMATOES)



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

Steps:

  • 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.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
  • Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
  • Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

STUFFED TOMATOES RECIPE BY TASTY



Stuffed Tomatoes Recipe by Tasty image

Here's what you need: tomato, sausage, egg, shredded cheese, olive oil, black pepper, fresh basil

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 1 tomato

Number Of Ingredients 7

1 tomato
2 tablespoons sausage, cooked
1 egg
shredded cheese, to taste
olive oil, to taste
black pepper, to taste
fresh basil, to garnish

Steps:

  • Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
  • Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
  • Season with some pepper and garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 420 calories, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

STUFFED TOMATOES



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

Steps:

  • 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

EASY STUFFED TOMATOES



Easy stuffed tomatoes image

Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them

Provided by Good Food team

Categories     Lunch, Main course, Snack

Time 1h

Number Of Ingredients 6

6 really big tomatoes
2 balls of mozzarella
12 basil leaves
4 pieces cooked red peppers from a jar
2 tbsp pesto or red pesto
6 slices ciabatta or crusty bread, toasted and brushed with olive oil

Steps:

  • Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
  • Cut the mozzarella into chunks and snip or tear up the basil leaves.
  • Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
  • Put a few torn basil leaves into each one.
  • Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
  • Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.

Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium

Tips:

  • Choose ripe, firm tomatoes: This will ensure that they can hold their shape while baking and won't become too mushy.
  • Use a variety of seafood: This will add flavor and texture to the dish. Some good options include oysters, mussels, shrimp, and crab.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a flavorful sauce: The sauce is what will really bring the dish together, so make sure to use one that you enjoy. Some good options include a tomato-based sauce, a white wine sauce, or a creamy sauce.
  • Serve immediately: Stuffed tomatoes are best served immediately after they are made, so that the seafood is still hot and juicy.

Conclusion:

Stuffed tomatoes are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are perfect for a special occasion or a weeknight meal. With a variety of seafood and sauce options to choose from, there is sure to be a stuffed tomato recipe that everyone will love.

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