- 10 Minutes
- 25 Minutes
- Makes 4 Servings.
Mix together bread crumbs, basil, garlic, pepper and parmesan cheese. Salt the tomatoes and stuff with the breadcrumb and Parmesan mixture. Get the recipe!
- 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.
- 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.
- 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.