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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I made this as a side from some grilled salmon and Saffron Risotto. I think you could but just about anything you want in the stuffing and it would be great. I know I have done it with some rice, but because I was having the risotto I passed on it. Ingredients:
3 tomatoes |
1/4 cup fresh basil |
1 portabella mushroom |
1/4 cup cream cheese |
1/4 cup fresh parsley |
3 garlic cloves |
1 teaspoon olive oil |
1 teaspoon salt |
Directions:
1. Slice the tops of the Tomatoes off and scoop out the seeds.
2. Chop the Basil, Parsley, Mushroom and Garlic. Add salt and oil.
3. Combine with softened cream cheese. You can use Neufachel cheese, I just happened to have the cream cheese in the frig.
4. Stuff your tomatoes and cook for 15-20 minutes in a 350 oven.
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