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Cheese Stuffed Tomatoes

American.Kitchen's picture
Ingredients
  Tomatoes 4 Large
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Oregano 1⁄2 Teaspoon
  Mushrooms 15 , sliced
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Ricotta cheese 125 Milliliter (1/2 Cup)
  Breadcrumbs 75 Milliliter (1/3 Cup)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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