Tomatoes Stuffed With Basil And Shiitake Mushrooms

• 4 large tomatoes
• 2 tbsp olive oil (25 mL)
• 3 cloves garlic, minced
• 1 cup chopped onion (250 mL)
• 1/2 cup thinly sliced shiitake mushroom caps (125 mL)
• 1 cup cooked rice (250 mL)
• 1/2 cup chopped fresh basil (125 mL)
• 1 tbsp chopped fresh oregano (15 mL)
• 1 tbsp fresh thyme leaves (15 mL)
• Salt and freshly ground pepper
• 4 tbsp freshly grated Parmesan cheese, divided (60 mL)

1. Preheat oven to 350u0b0F (180u0b0C)
2. 1. Core tomatoes and slice 1/4 inch (0.5 cm) off top. Scoop out seeds and juice to form a cavity. Chop tops and inside flesh. Set aside. Arrange tomatoes in prepared dish. Set aside.
3. 2. In a saucepan, heat oil over medium heat. Add garlic, onion and mushrooms. Saute for 5 minutes or until soft. Add reserved chopped tomato, rice, basil, oregano and thyme. Cook, stirring, for 1 minute. Add salt and pepper, to taste.
4. 3. Spoon stuffing equally into tomato cavities. Sprinkle each with 1 tbsp (15 mL) of the Parmesan. Bake in preheated oven for 10 to 15 minutes or until cheese melts and tomatoes begin to soften. Serve immediately.

tomatoes, olive oil, garlic, onion, shiitake mushroom, rice, fresh basil, fresh oregano, thyme, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tomatoes-stuffed-with-basil-and-shiitake-mushrooms-52452231 (may not work)