2 Beef tomatoes, cheddar, 2 mushrooms, parsley
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.