| 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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