COLD TOMATOES STUFFED WITH MUSHROOMS

[Guest guest]

A quick lunch for a hot day (can easily be prepared ahead)

 

5 to 7 tomatoes

300 -400g fresh mushrooms

2 or 3 cloves of garlic

1 cup of breadcrumbs

A few sprigs each of parsley, celery leaves and basil and a couple of

spring onions

2 or 3 dessertspoons of olive oil

Salt

Black pepper

 

Cut off a piece of the tomatoes at the top and empty carefully with a

spoon.( If you want, you can use this for a sauce)

Set tomatoes aside.

Fry the mushrooms in the olive oil until any liquid they produce has

evaporated. Add the breadcrumbs and fry for a further 2 or 3 minutes.

Transfer the contents of the pan to a bowl, mix in the chopped herbs,

salt, and pepper. Leave the mixture to cool and then stuff the

tomatoes.