Herb Stuffed Tomatoes

• 3 tomatoes
• 14 cup fresh basil
• 1 portabella mushroom
• 14 cup cream cheese
• 14 cup fresh parsley
• 3 garlic cloves
• 1 teaspoon olive oil
• 1 teaspoon salt

1. Slice the tops of the Tomatoes off and scoop out the seeds.
2. Chop the Basil, Parsley, Mushroom and Garlic.
3. Add salt and oil.
4. Combine with softened cream cheese.
5. You can use Neufachel cheese, I just happened to have the cream cheese in the frig.
6. Stuff your tomatoes and cook for 15-20 minutes in a 350 oven.

tomatoes, fresh basil, portabella mushroom, cream cheese, parsley, garlic, olive oil, salt

Taken from www.food.com/recipe/herb-stuffed-tomatoes-324016 (may not work)