(cut in half horizontally, with the seeds scooped out)
6 basil leaves
very finely chopped
1 tablespoon olive oil
1 teaspoon dried oregano
2 slices bread
Cut a thin slice from the bottom of each tomato half so that they can stand level in a well oiled baking dish. Fry the mushrooms together with the garlic and oregano in the olive oil until the mushrooms are cooked through.
Meanwhile mix the breadcrumbs together with the parmesan cheese.
Fill the tomatoes with the mushroom mixture and top with the breadcrumbs.
Bake in a preheated (180º centigrade) oven for about 10 minutes or until the tops are crisp and golden.
Serve with individual onion and olive tartlets as a first course.
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