Vegetarian Stuffed Tomatoes

• 2 beefsteak tomatoes
• 1 cup mushroom
• 6 black olives
• 12 cup onion
• 12 teaspoon all purpose Greek seasoning
• 14 teaspoon Worcestershire sauce
• 14 teaspoon hot sauce
• 12 teaspoon vinegar
• 2 tablespoons parmesan cheese

1. Preheat oven to 350.
2. Cut the tomatoes in half (stem to bottom, not crosswise).
3. cut the inside items out and put aside in a bowl.
4. Separate the seeds and all excessively juicy elements from the meat of the tomatoes.
5. Too much of the gel like portion will make your stuffing soupy.
6. In a food processor, put all remaining ingredients except Parmesan cheese.
7. Process only moderately, Make sure everything is finely cut, but let it stay somewhat rough, or it will be soupy.
8. Pile ingredients into the hollowed out tomatoes.
9. Pile it up a bit if needed, the volume will exceed the size of the tomatoes.
10. Cook for 15 minutes on 350.
11. Sprinkle Parmesan Cheese on top of stuffed tomatoes.
12. Cook for an additional 10 minutes.

beefsteak tomatoes, mushroom, black olives, onion, seasoning, worcestershire sauce, hot sauce, vinegar, parmesan cheese

Taken from www.food.com/recipe/vegetarian-stuffed-tomatoes-460429 (may not work)