Stuffed Tomatoes

April 01, 2020 By: Comments
Tagged: Dinner Dinner. Healthy Healthy. Vegetables Vegetables. Recipes Easy Recipes Easy. Sides Sides. Vegetarian Vegetarian. Main Ingredient Main Ingredient. Tomatoes Tomatoes. Healthy Lunch Healthy Lunch. Mushrooms Mushrooms. Healthy Dinner Healthy Dinner. Meals Meals. Quick Dinner Quick Dinner. Produce Produce. Vegetable Sides Vegetable Sides. Affordable Dinner Affordable Dinner. Vegetarian Dinners Vegetarian Dinners. Recipes Recipes. Lifestyle Lifestyle. Main Dish Main Dish. Baked Baked.
10 Minutes
25 Minutes
Mix together bread crumbs, basil, garlic, pepper and parmesan cheese. Salt the tomatoes and stuff with the breadcrumb and Parmesan mixture. Get the recipe!


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  1. Preheat oven to 350º. Slice off the tops of the tomatoes and scoop out the seeds and meat inside. Then place the tomatoes upside down on a plate or tray to drain.
  2. In the meantime, heat the oil or margarine in a skillet over medium heat and add the onion and mushrooms. Sauté until soft, about 6-8 minutes. Then remove from heat, add the Parmesan, panko, basil, salt and pepper and stir to combine.
  3. Turn the tomatoes right side up and fill each with ¼ of the vegetable mixture. Top with a sprinkling of additional breadcrumbs and place in the oven for 25 minutes or until tomatoes are soft and panko is golden brown. Remove from oven and serve warm.