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


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.

About this Recipe