Name: Stuffed Tomatoes with Mushrooms, Ham And Cheese
Ingredients: 4 lg 'beefsteak' tomatoes; 1 sm Spanish onion; 2 Cloves garlic; crushed; 3 tb Olive oil; 120 g Open cup mushrooms; sliced thinly; 90 g Serrano ham; chopped; 90 g Diced Manchego cheese; Sea salt/fresh ground black pepper; Parsley; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Spanish	Costa, Del, Nosh	4	servings

INGREDIENTS

4	lg	'beefsteak' tomatoes
1	sm	Spanish onion
2		Cloves garlic; crushed
3	tb	Olive oil
120	g	Open cup mushrooms; sliced thinly
90	g	Serrano ham; chopped
90	g	Diced Manchego cheese
		Sea salt/fresh ground black pepper
		Parsley; chopped

INSTRUCTIONS

Lightly saute the onions and garlic in the oil until they are soft and
golden. After a few minutes add 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 it to the
onion/mushroom mix.
The mix should be moist but not soggy. Add the cheese, parsley and ham and
season and stuff back into the tomato 'shells'. Sprinkle with olive oil and
bake for 20-30 minutes in a hot (180C/350/gas 5) oven in a tray that will
support the tomatoes without collapsing.
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Converted by MM_Buster v2.0l.

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