Mushroom Stuffed Tomatoes
217
Very healthy recipe, take care of your own bodies, keep healthy!
Ingredients
| 4 | large |
tomatoes
ripe, washed |
|
| 2 | tablespoons |
olive oil
|
|
| 5 | ounces |
mushrooms, button
finely chopped |
|
| 2 | each |
shallots
finely chopped |
* |
| 1 | clove |
garlic
minced |
|
| 2 ¼ | tablespoons |
bread crumbs, whole wheat
|
|
| 1 | ounce |
almonds
finely ground |
|
| 1 | teaspoon |
thyme
chopped fresh |
* |
| 1 | teaspoon |
parsley leaves
chopped fresh |
|
| 1 | x |
sea salt
to taste |
* |
| 1 | x |
black pepper
ground freshly to taste |
* |
| 2 | tablespoons |
monterey jack cheese
or swiss cheese, finely grated |
Directions
Slice the top off each tomato and carefully scoop out the seeds.
Heat the oil in a pan and cook the mushrooms, shallots and garlic for a few minutes.
Add a couple small dashes of sea salt.
Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.
Fill the tomatoes with this mixture and replace the tops and cook at 350℉ (180℃) F, for about 12 to 16 minutes.
