Cheese Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 4 Large | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), smashed | |
| Oregano | 1/2 Teaspoon | |
| Mushrooms | 15 , sliced | |
| Parsley | 1 Tablespoon, chopped | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Breadcrumbs | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Preheat oven to 375°F (190°C).Core tomatoes, turn them upside-down and cut away a top.
Scoop out most of flesh but leave a sturdy shell.
Place shells in baking dish, season insides and moisten with a sprinkle of oil.
Set tomato flesh aside.
Heat oil in frying pan and cook onion and garlic 3 to 4 minutes.
Add tomato flesh, oregano, mushrooms and parsley.
Season well and cook 4 to 5 minutes over medium heat.
Mix in cheese and breadcrumbs; cook 2 to 3 minutes over medium heat.
Fill tomato shells with mixture and bake 30 to 35 minutes in oven.
Scoop out most of flesh but leave a sturdy shell.
Place shells in baking dish, season insides and moisten with a sprinkle of oil.
Set tomato flesh aside.
Heat oil in frying pan and cook onion and garlic 3 to 4 minutes.
Add tomato flesh, oregano, mushrooms and parsley.
Season well and cook 4 to 5 minutes over medium heat.
Mix in cheese and breadcrumbs; cook 2 to 3 minutes over medium heat.
Fill tomato shells with mixture and bake 30 to 35 minutes in oven.
Chef
