Mushroom Stuffed Tomatoes

• 4 large tomatoes ripe, washed
• 2 tablespoons olive oil
• 5 ounces mushrooms, button finely chopped
• 2 each shallots finely chopped
• 1 clove garlic minced
• 2 1/4 tablespoons bread crumbs, whole wheat
• 1 ounce almonds finely ground
• 1 teaspoon thyme chopped fresh
• 1 teaspoon parsley leaves chopped fresh
• 1 x sea salt to taste
• 1 x black pepper ground freshly to taste
• 2 tablespoons monterey jack cheese or swiss cheese, finely grated

1. Slice the top off each tomato and carefully scoop out the seeds.
2. Heat the oil in a pan and cook the mushrooms, shallots and garlic for a few minutes.
3. Add a couple small dashes of sea salt.
4. Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.
5. Fill the tomatoes with this mixture and replace the tops and cook at 350F (180C) F, for about 12 to 16 minutes.

tomatoes, olive oil, mushrooms, shallots, garlic, bread crumbs, ground, thyme, parsley, salt, black pepper, cheese

Taken from recipeland.com/recipe/v/mushroom-stuffed-tomatoes-48230 (may not work)