Sunday, 21 August 2011

Stuffed tomatoes


  2 Beef tomatoes, cheddar, 2 mushrooms, parsley
1) Slice the top from the tomatoes and set aside.

2) Run the knife around the inside, stick a fork into the core and turn it until the core comes out. Use a teaspoon to scoop out the seeds and juice.

3) Finely chop 2 chestnut mushrooms, mix with grated cheddar and finely chopped parsley and stuff the tomato - packing the mixture down tightly.

4) Bake in the oven for 20 minutes and serve.

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