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.
Goes great with the Onion & Olive Tartlets
- 3 tomatoes (cut in half horizontally, with the seeds scooped out)
- 6 basil leaves
- 113 grams thinly sliced button mushrooms
- 1 clove very finely chopped garlic
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 2 slices bread
- 2 tablespoons freshly grated parmesan cheese
Stuffed Tomatoes is a community recipe submitted by Samantha_telebug and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.