Cheese Stuffed Tomatoes
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Mushrooms||15 , sliced|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
|Breadcrumbs||75 Milliliter (1/3 Cup)|
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.