Mushroom stuffed tomatoes

1. 1

   Sweat onions on stove at low heat until translucent with butter

2. 2

   Start to build flavor by adding some salt and black pepper

3. 3

   Add mushrooms and raise to medium heat, constantly stirring

4. 4

   Peel and empty tomatoes by cutting a X on the bottom of the tomatoes, placing them into a small pot of boiling water for about a minute, then immediately placing into a ice bath, the skin will start to come off by itself

5. 5

   Take the tomatoes and core and remove seeds.

6. 6

   Now add thyme, cayenne pepper and garlic to stuffing and cook for another 2 minutes

7. 7

   Stuff hollowed tomatoes, coat with evoo, salt and pepper, place into oven at 350 for 10 min

8. 8

   Once timer goes off, recoat with ecoo, salt, and pepper, top with cheese and put back in oven for another 5 min

9. 9

   Eat

* Per serving · 4 servings · Values may vary.

No additional tips available.