Stuffed tomatoes with mushrooms, ham and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | 'beefsteak' tomatoes |
| 1 | small | Spanish onion |
| 2 | Cloves garlic; crushed | |
| 3 | tablespoons | Olive oil |
| 120 | grams | Open cup mushrooms; sliced thinly |
| 90 | grams | Serrano ham; chopped |
| 90 | grams | Diced Manchego cheese |
| Sea salt/fresh ground black pepper | ||
| Parsley; chopped | ||
Directions
Lightly saute the onions and garlic in the oil until they are soft and golden. After a few minutes add the sliced mushrooms. Cut off the 'lid' of the tomatoes and scoop out the interior, discarding the seeds but reserving some of the flesh. Chop the flesh into small dice and add it to the onion/mushroom mix.
The mix should be moist but not soggy. Add the cheese, parsley and ham and season and stuff back into the tomato 'shells'. Sprinkle with olive oil and bake for 20-30 minutes in a hot (180C/350/gas 5) oven in a tray that will support the tomatoes without collapsing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.