Stuffed Tomatoes

When the men are away... my mom and I like to get together and eat foods that we normally don't get to enjoy. This usually includes cheese/crackers, capers, tomatoes... Both Russ and Papa are not fans of these types of foods.... especially for dinner. It's like... "Where's the Meat" ?! haha.... anyway, we decided to make stuffed tomatoes. I found these really firm, huge tomatoes at Pavillions that were perfect for stuffing.

1 diced portobello mushroom

EVOO

1/2 chopped onion

pinch rosemary

pinch thyme

2-4 Big, firm tomatoes (beefsteak)

1/4 cup fresh grated Parmesan cheese

1 handful mixed baby greens

Italian or Vinaigrette dressing



In a medium bowl, combine the mushrooms with the olive oil, onion, rosemary, and thyme; let sit for about 10 minutes.

Remove the mushrooms from the marinade and place in small skillet with EVOO until slightly softened and browned, about 5 minutes.

Preheat the oven to 325° F. Using a sharp knife, slice the tops off the tomatoes; you need them later so don't discard them. Using a melon baller or spoon, scoop out the insides. (You can save the insides for a sauce or another salad.) Set aside. Place the tomatoes into a 1-inch baking pan, with their tops placed on top. Bake until the skins start to wrinkle, about 15 minutes.

When the tomatoes are finished, remove the tops and stuff with alternate layers of the mushroom mixture and the cheese. Place the tomatoes back into the oven (without the tops) just until the cheese starts to melt, about 5 minutes.

Top each tomato with a bit of the mixed baby greens and a drizzle of the dressing. Cover with the tomato tops, and serve.