Stuffed Tomatoes with Chicken, Rice, and Mushrooms

Cooking:

Wash and boil the carrot, then cut it into small cubes.

Rinse the rice and cook it in salted water until done.

Boil the chicken breast and cut it into small cubes.

Clean and finely chop the mushrooms, then sauté them until cooked.

Wash and finely chop the parsley, dill, and onion (if using).

Grate the cheese on a fine grater.

Wash the tomatoes and slice them horizontally. Carve small “teeth” along the edges if desired and remove the pulp carefully.

In a large bowl, combine rice, carrot, chicken, herbs, mushrooms, onion, grated cheese, and mayonnaise. Season with salt and pepper. Mix thoroughly.

Fill the hollowed-out tomatoes with the stuffing mixture.

Serve chilled or bake lightly if preferred.

Enjoy your meal!