stuffed tomatoes
(2 ratings)
Spring time always reminds me of fresh fruits and vegetables and the fact that I can experiment with fresh produce. These were a great two-bite snack!
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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For stuffed tomatoes
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6campari tomatoes, halved
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4 Tbspricotta cheese
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3 Tbspmozzarella cheese, shredded
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4 Tbspbutter
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3 mdbaby portobello mushrooms, coarsely chopped
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1 smonion, coarsely chopped
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5 slicebacon, cooked & crumbled
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garlic salt
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italian seasoning
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balsamic vinaigrette dressing, optional
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grated asiago cheese, optional
How To Make stuffed tomatoes
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1Preheat oven to 350 degrees. Scoop out the insides of the tomatoes, leaving just the shell, and discard. Turn upside down on a paper-towel lined plate for about 5 minutes to let any excess fluid drip out.
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2Saute the onions and mushrooms on medium high heat in a small skillet with about 4 tablespoons of butter. Once the onions are soft and translucent, remove from heat and let cool.
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3Turn the tomatoes cut side up and place on a lightly greased cookie sheet lined with aluminum foil. Season the tomatoes with a little garlic salt and Italian seasoning.
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4Combine the ricotta, mozzarella, bacon, onions and mushrooms in a small bowl. Stuff the tomatoes with the cheese mixture and gently sprinkle more garlic salt and Italian seasoning over the tomatoes.
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5Bake for approximately 20 minutes. Drizzle with balsamic vinaigrette dressing and freshly grated Asiago cheese, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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