Name: Stuffed tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: european
Ingredients: 8 vine-ripened tomatoes; 56.88 gm olive oil; 2 eschallots (see note), finely chopped; 200g button mushrooms, finely chopped; 165.00 ml fresh white breadcrumbs; 35g parmesan cheese, grated; 20.00 ml oregano leaves, chopped

Stuffed tomatoes

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Irresistible stuffed tomatoes, versatile for any occasion, always leave them craving more!

Ingredients:

8 vine-ripened tomatoes
56.88 gm olive oil
2 eschallots (see note), finely chopped
200g button mushrooms, finely chopped
165.00 ml fresh white breadcrumbs
35g parmesan cheese, grated
20.00 ml oregano leaves, chopped

Instructions:

Preheat your oven to 200°C. Slice the tops off the tomatoes and set them aside. Gently remove the seeds and flesh from the tomatoes, ensuring the shells remain intact. Arrange the tomatoes cut-side down in a roasting pan, then drizzle with 1 tablespoon of oil. Roast for about 5 minutes until the tomatoes begin to soften.
Heat 1 tablespoon of oil in a frying pan over medium heat. Saute eschallots for 2 minutes, then add mushrooms and cook for 2 to 3 minutes until tender. Stir in breadcrumbs and parmesan until combined. Remove from heat and mix in oregano.
Take the tomatoes out of the oven and flip them over. Stuff each tomato with the mushroom mixture and cover with the tomato tops. Roast for 5 to 10 minutes until the tomatoes are tender but still firm. Drizzle with the remaining oil, season with salt and pepper, and serve.

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