Possum’s Recipe Book

Tomatoes Stuffed with Mushrooms on Sourdough 

Serves 3-6

6 medium tomatoes – a little pulp removed, keep top
2tbsp mushrooms – finely chopped
1tbsp breadcrumbs
¼ tsp basil finely chopped
1 small onion – finely chopped
1tbsp breadcrumbs – toasted
Parmesan – grated
6 slices sourdough – toasted
Garlic oil
Mixed salad leaves
Pre-heat oven to 180C(Fan)
Cut off the top and keep aside.
Scoop out a little of the tomato pulp .
Melt the butter in a small fry pan.
Add the mushrooms, breadcrumbs, basil and onion.
Stir over the heat until thoroughly mixed together.
Fill the tomatoes with the mixture.
Sprinkle over some of the toasted breadcrumbs and Parmesan cheese.
Put the lid on top and place tomatoes on a baking tray.
Put in the oven and cook for 10-15mins.
Place on the toasted slices of sourdough which have been brushed with garlic oil.
Serve with mixed salad leaves.