For stuffed tomatoes heat 10 g vegetable margarine, sauté chopped onion in it. Add the washed and dried millet.
Sauté for a few minutes, then pour in the boiling soup and boil once. Cook for 20 minutes with the lid on the lowest heat. Hollow out the tomatoes, season lightly with salt and pepper.
Cut the mushrooms into slices and fry them in hot vegetable margarine for a few minutes, add salt, pepper and parsley.
Mix the cooked millet with the mushrooms and stuff into the tomatoes, sprinkle with grated cheese. Place in a greased baking dish and bake at 180 °C for about 30 minutes.
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