Stuffed Tomatoes

★★★★★ 2 Reviews
jenniebug1978 avatar
By Jennifer Bass
from Richmond, KY

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!

serves 4
prep time 10 Min
cook time 20 Min


  •   6
    campari tomatoes, halved
  •   4 Tbsp
    ricotta cheese
  •   3 Tbsp
    mozzarella cheese, shredded
  •   4 Tbsp
  •   3 medium
    baby portobello mushrooms, coarsely chopped
  •   1 small
    onion, coarsely chopped
  •   5 slice
    bacon, cooked & crumbled
    garlic salt
    italian seasoning
    balsamic vinaigrette dressing, optional
    grated asiago cheese, optional

How To Make

  • 1
    Preheat 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.
  • 2
    Saute 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.
  • 3
    Turn 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.
  • 4
    Combine 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.
  • 5
    Bake for approximately 20 minutes. Drizzle with balsamic vinaigrette dressing and freshly grated Asiago cheese, if desired.

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