A square image of baked stuffed tomatoes in a baking dish
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5 from 5 votes

Baked Orzo Stuffed Tomatoes

Easy and delicious baked stuffed tomatoes made with creamy orzo and mushroom pasta and chunks of mozzarella cheese. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 4 -6 servings
Calories: 415kcal
Author: Emily Kemp

Ingredients

  • 6 beefsteak tomatoes
  • 1/2 white/yellow onion , finely chopped
  • 5 chestnut/crimini mushrooms , finely sliced
  • 1 cup (200g) orzo pasta
  • 1 3/4 cups (450ml) chicken stock plus extra if needed
  • 1/4 cup/ small handful freshly grated parmesan
  • 1 ball mozzarella
  • 1/2 tbsp olive oil
  • Salt and pepper

Instructions

  • Preheat the oven to 180°C (350°F)
  • Wash and dry the tomatoes then cut off the tops with a large knife. Do this carefully, not to damage the tops as they'll act as a lid when baking.
  • Using the side of a metal spoon cut the edges that connect the middle core to the outside skin of the tomato then scoop out the flesh, juice and seeds into a bowl. Once done, cover the bowl with cling film and store in a fridge, find tips for using the leftover juice below.
  • Sprinkle the hollowed out tomatoes with salt and sit them top side down on a plate to drain.
  • Meanwhile make the orzo filling. Finely chop the onion and add to a pan with a little olive oil, saute until soft and translucent. Add the sliced mushrooms and garlic and cook down for around 3 minutes until soft and reduced in size.
  • Add the orzo pasta and stir to coat in the mushroom and onion mixture. Next add 1/4 of the chicken stock and stir as if you're making a risotto until the liquid has absorbed. Continue to add the stock 1/4 at a time until you've used it all up
  • Taste and add a good pinch of salt if needed, if the pasta is still under cooked then add more stock until soft. Once done add the parmesan and stir until melted and creamy
  • To assemble the tomatoes, fill each tomato half way with orzo then top with a few cubs or slices of mozzarella. Add another layer of orzo (they can be slightly mounted) then top with the remaining mozzarella. Place the tomato lids on top of each tomato then bake in the oven for 30 minutes

Notes

How To Use The Leftover Juice From The Tomatoes

Ok, don't throw away that delicious tomato pulp you removed from the tomatoes because it can be used to make the most delicious pasta sauce! Here's how to do it;
  1. Put all the pulp into a blender and blend for a few seconds until it's all broken up and has a smooth consistency.
  2. Put the blended juice through a sieve to get rid of any seeds (these can make the sauce bitter).
  3. Saute minced garlic and 4 salted anchovy fillets to a pan until the anchovies have started to break down and garlic is fragrant.
  4. Add the tomato juice with a good pinch of pepper and cook down for 10 minutes. Add salt if needed.
  5. Add torn fresh basil and any salt if needed.
  6. Add cooked pasta to the sauce and toss to coat, serve.
Nutrition Facts
Baked Orzo Stuffed Tomatoes
Amount Per Serving
Calories 415 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 309mg 13%
Potassium 1531mg 44%
Total Carbohydrates 52g 17%
Dietary Fiber 7g 28%
Sugars 15g
Protein 23g 46%
Vitamin A 87.5%
Vitamin C 85.9%
Calcium 34.6%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 415kcal | Carbohydrates: 52g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 309mg | Potassium: 1531mg | Fiber: 7g | Sugar: 15g | Vitamin A: 87.5% | Vitamin C: 85.9% | Calcium: 34.6% | Iron: 12.9%