stuffed tomatoes
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!
prep time
10 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 6 - campari tomatoes, halved
- 4 tablespoons ricotta cheese
- 3 tablespoons mozzarella cheese, shredded
- 4 tablespoons butter
- 3 medium baby portobello mushrooms, coarsely chopped
- 1 small onion, coarsely chopped
- 5 slices bacon, cooked & crumbled
- - garlic salt
- - italian seasoning
- - balsamic vinaigrette dressing, optional
- - grated asiago cheese, optional
How To Make stuffed tomatoes
-
Step 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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Step 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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Step 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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Step 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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Step 5Bake for approximately 20 minutes. Drizzle with balsamic vinaigrette dressing and freshly grated Asiago cheese, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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