Stuffed Tomatoes

Jennifer Bass


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!

★★★★★ 2 votes
10 Min
20 Min


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 Stuffed Tomatoes


  • 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.
  • 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.
  • 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.
  • 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.
  • 5Bake for approximately 20 minutes. Drizzle with balsamic vinaigrette dressing and freshly grated Asiago cheese, if desired.

Printable Recipe Card

About Stuffed Tomatoes