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Baked Tomatoes With Savory Stuffing

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  White bread slice 2 , crusts removed
  Milk 1⁄3 Cup (5.33 tbs)
  Tomatoes 4 Medium
  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
  Oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Grated parmesan cheese 4 Tablespoon

Place bread in bowl, add milk and soak 15 minutes.
Preheat oven to 350 °F (180 °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.

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Baked Tomatoes With Savory Stuffing Recipe