Who doesn't like cute little delicious things? These stuffed tomatoes are pretty easy to make and they are great leftover. I sometimes have these for breakfast with a fried egg on the top, uh, yes please!
4 Ripe tomatoes
1 Cup breadcrumbs
3/4 cup mushrooms (sliced)
1/2 cup rice milk or coconut milk
2 cloves garlic (minced)
1/4 cup onion (chopped fine)
2 TBSP fresh parsley (chopped)
2 TBSP fresh basil(chopped)
1/2 cup comte cheese( grated)
If you cannot find Comte you can use gruyere cheese)
Note- These are not low carb, remove the breadcrumbs and add more mushrooms for a low carb meal.
Preheat oven to 375F degrees.
Slice a thin layer off the top of the tomatoes, dig out the insides and keep them for later use.
For the stuffing; chop your onion, mushrooms and garlic and sautee the them in 1 TBSP butter until onion is translucent; allow to cool for 1 minute.
Chop your parsley and basil and add them to a bowl with the sauteed mushroom mixture, cheese, egg, milk and breadcrumbs.
You want your stuffing to be moist, if it is a little dry you can add a bit more rice milk.
Season with salt and pepper and toss everything together.
Season the insides of the tomatoes with salt and pepper and divide the stuffing into the 4 tomatoes.
Add the scooped out tomato mixture from earlier to a oven safe dish and place the stuffed tomatoes on top, you can drizzle a little olive oil on top of the stuffed tomatoes if you like!
Bake at 375 for 25 minutes.
Voila! A delicious meatless dinner that you can have with a yummy quinoa and kale salad.