Baked Tomatoes With Savory Stuffing
|White bread slice||2 , crusts removed|
|Milk||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Tablespoon|
|Dry shallots||2 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Mushroom caps||20 , cleaned and chopped|
|Chopped fresh parsley||1 Tablespoon|
|Chopped green chili pepper||1 Tablespoon|
|Grated parmesan cheese||4 Tablespoon|
Place bread in bowl, add milk and soak 15 minutes.
Preheat oven to 350 Â°F (180 Â°C).
Meanwhile, core tomatoes. Turn tomatoes upside-down. Use paring knife to cut out stem, angling knife towards bottom of tomato. Remove stem and scoop out 3/4 of flesh using small spoon. Be careful not to pierce skin.
Chop flesh and season insides of tomatoes. Set aside.
Heat oil in saute pan over high heat. Add shallots, garlic, mushrooms, parsley and chili pepper. Cook 4 minutes.
Add chopped tomato flesh and season well. Add oregano and thyme; mix and cook 4 minutes.
Squeeze bread to remove excess milk. Add bread to mixture in saute pan. Cook 2 minutes, stirring constantly.
Stuff tomatoes set in muffin tins, and cook 15 minutes in oven.
Sprinkle stuffing with cheese and cook another 5 minutes in oven.