Stuffed Mushrooms With Tomatoes

Prep Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Serving: 4


8 large mushrooms, cleaned and stems removed

1 cup cherry tomatoes, halved

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 tbsp chopped fresh parsley

Salt and pepper to taste

2 tbsp olive oil


Preheat the sous vide cooker to 183°F (84°C). In a bowl, combine the cherry tomatoes, breadcrumbs, Parmesan cheese, garlic, parsley, salt, pepper, and olive oil.

Mix well. Stuff the mushroom caps with the tomato mixture.

Put the filled mushrooms in a sous vide bag, and then vacuum-seal or use the water displacement technique to close the bag.

Cook the bag for 1 hour and 30 minutes in the hot water bath.

Once the allotted cooking time has passed, take the bag out of the water bath and remove the mushrooms.

Set the oven’s temperature to 375°F (190°C).

Place the mushrooms in a baking tray and bake for 10 to 15 minutes, or until they are golden brown.

Enjoy your delicious sous vide filled mushrooms with tomatoes right now!

Please take note that you can modify the quantities of garlic, parsley, and Parmesan cheese to suit your tastes.


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