Mushroom Stuffed Tomatoes (#1668)

Serves
Ready
4
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Stuffings Side
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Ingredients

  • 4 large Tomatoes ripe, washed
  • 2 tablespoons Olive Oil
  • 5 oz Button Mushrooms finely chopped
  • 2 Shallots finely chopped
  • 1 clove Garlic minced
  • 2 1/4 tablespoons Whole Wheat Bread Crumbs
  • 1 oz Almonds finely ground
  • 1 tsp Thyme chopped fresh
  • 1 tsp Parsley Leaves chopped fresh
  • 1 Sea Salt to taste
  • 1 Black Pepper ground freshly to taste
  • 2 tablespoons Monterey Jack Cheese or swiss cheese, finely grated

Directions

  1. Slice the top off each tomato and carefully scoop out the seeds.
  2. Heat the oil in a pan and cook the mushrooms, shallots and garlic for a few minutes.
  3. Add a couple small dashes of sea salt.
  4. Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.
  5. Fill the tomatoes with this mixture and replace the tops and cook at 350° f (180° c) f, for about 12 to 16 minutes.
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