Tomatoes Stuffed With Basil And Shiitake Mushrooms Recipe

Ingredients

4 large tomatoes

2 tbsp olive oil (25 mL)

3 cloves garlic, minced

1 cup chopped onion (250 mL)

½ cup thinly sliced shiitake mushroom caps (125 mL)

1 cup cooked rice (250 mL)

½ cup chopped fresh basil (125 mL)

1 tbsp chopped fresh oregano (15 mL)

1 tbsp fresh thyme leaves (15 mL)

Salt and freshly ground pepper

4 tbsp freshly grated Parmesan cheese, divided (60 mL)

Preheat oven to 350°F (180°C)

Core tomatoes and slice ¼ inch (0.5 cm) off top. Scoop out seeds and juice to form a cavity. Chop tops and inside flesh. Set aside. Arrange tomatoes in prepared dish. Set aside.
In a saucepan, heat oil over medium heat. Add garlic, onion and mushrooms. Sauté for 5 minutes or until soft. Add reserved chopped tomato, rice, basil, oregano and thyme. Cook, stirring, for 1 minute. Add salt and pepper, to taste.
Spoon stuffing equally into tomato cavities. Sprinkle each with 1 tbsp (15 mL) of the Parmesan. Bake in preheated oven for 10 to 15 minutes or until cheese melts and tomatoes begin to soften. Serve immediately.