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Add a photoServings: 4
Ingredients
- 4 lrg 'beefsteak' tomatoes
- 1 sm Spanish onion
- 2 x Cloves garlic, crushed
- 3 Tbsp. Extra virgin olive oil
- 120 gm Open c. mushrooms, sliced thinly
- 90 gm Serrano ham, minced
- 90 gm Diced Manchego cheese
- Â Â Sea salt/fresh grnd black pepper
- Â Â Parsley, minced
Directions
- Lightly saute/fry the onions and garlic in the oil till they are soft and golden brown. After a few min add in the sliced mushrooms. Cut off the 'lid' of the tomatoes and scoop out the interior, discarding the seeds but reserving some of the flesh. Chop the flesh into small dice and add in it to the onion/mushroom mix.
- The mix should be moist but not soggy. Add in the cheese, parsley and ham and season and stuff back into the tomato 'shells'. Sprinkle with extra virgin olive oil and bake for 20-30 min in a warm (180C/350/gas 5) oven in a tray which will support the tomatoes without collapsing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 90 | 92% |
| Total Fat 10.15g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 30mg | 1% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.68g | 0% |
| Protein 0.26g | 0% |
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