Tomatoes stuffed with lamb and mushrooms recipe

• 1 shallot, peeled and finely sliced
• 4 large white button mushrooms, cut into small dice
• 250 g (8.8oz) lamb shoulder, minced, or store-bought minced lamb
• 100 g (3.5oz) ham, diced
• 1 garlic clove, chopped
• 1 tbsp finely chopped parsley
• 20 g (0.7oz) grated Parmesan
• 1 egg
• 1 pinch fine salt
• 1 pinch freshly ground pepper
• 4 large and firm tomatoes
• 1 pinch fine salt
• 1 splash olive oil

1. First, make your stuffing.
2. Preheat the oven to 180C/gas mark 4.
3. Melt the butter in a large pan over a gentle heat, add the shallot and mushrooms and sweat slowly for 23 minutes without letting them colour, stirring often.
4. Take off the heat and leave to cool.
5. Add the lamb to the pan, along with the ham, garlic, parsley, Parmesan and egg.
6. Mix well and season.
7. Cooking the tomatoes: using a serrated knife (this will make it easier), cut off the top of the tomatoes, then scoop out the seeds with a spoon.
8. Lightly salt the inside of the tomatoes, then place them upside down on a wire rack and leave to sweat for about 15 minutes.
9. Use a tablespoon to fill the tomatoes generously with the stuffing, replace their tops, then place on an oiled baking sheet and bake for 30 minutes.
10. Serve hot, perhaps with plain white rice.

shallot, white button mushrooms, lamb shoulder, ham, garlic, parsley, parmesan, egg, salt, freshly ground pepper, tomatoes, salt, olive oil

Taken from www.lovefood.com/guide/recipes/46593/tomatoes-stuffed-with-lamb-and-mushrooms-recipe (may not work)