Stuffed Tomatoes

By LoriCaputo

Ingredients

• 4 large tomatoes
• 1 tbs. oil
• 1 small onion, finely chopped
• 1 garlic clove, smashed and chopped
• 1/2 ½ tsp. oregano
• 15 mushrooms, sliced
• 1 tbs. chopped parsley
• 1/2 ½ cup ricotta cheese
• 1/3 cup breadcrumbs
• Salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees.

Core tomatoes and turn upside down and cut away a top. Scoop out most of the flesh but leave a sturdy shell. Place shells in a baking dish and season and brush lightly with oil. Set the tomato flesh aside.

Heat oil in a frying pan and cook the onion and garlic, 3 – 4 minutes, add the tomato flesh, oregano, mushrooms, and parsley. Season well and cook for 4 – 5 minutes over medium heat. Mix in cheese and breadcrumbs; cook 2 – 3 minutes over medium heat. Fill the tomato shells with the mixture and bake 30 – 35 minutes.