Italia a Tavola-Mushrooms-Stuffed Tomatoes

Pomodori Ripieni ai funghi

Ingredients for 4 people

8 medium tomatoes

7 oz. of mushrooms of your choice cut in medium size pieces

Olive oil, butter, garlic finely minced, salt, pepper

2 TbS of finely minced Parsley

Bread crumbs

Lightly fry the mushrooms in the oil and garlic, let cook stirring occasionally for about 20 minutes or until tender (cooking time depends on the mushrooms you choose), add salt and some pepper.

When the mushrooms are cooked turn off the heat and add the minced parsley; stir well.

Cut a plug on top of each tomato and empty them of their seeds; drain them well by flipping them upside down on a clean towel for a few minutes.

Fill each tomato with the cooked mushrooms, sprinkle bread crumbs on the top and put a thin slice of butter.

Place the tomato in a buttered pan and bake at 350 degrees for about 20 minutes.

An excellent side dish to beef steak or rice!