Baked Stuffed Tomatoes

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It’s the end of tomato season here in New England. We’re still ripening our garden tomatoes on the counter. Or we would be, if we’d actually collect the green ones from our tiny city garden. Our farmer’s markets are still full of awesome tomatoes, though, for those of us who can’t seem to get it together at home. Ahem. It’s the perfect time for one of our favorite dinners.

Baked Stuffed Tomatoes

1 portobello mushroom cap
.5 onion
3 cloves garlic
1 cup rinsed quinoa
2 T olive oil
4 big tomatoes
Parmesan cheese for sprinkling

Empty the tomatoes of their insides, set aside in an oiled pan
Chop onion, garlic, and mushroom
Note: You want to cut all the vegetables pretty small since you’re going to be smashing them into a tomato.
Sauté onion and garlic in olive oil, once soft add rinsed quinoa, cook a bit until coated, then add water and cover to finish cooking quinoa according to directions on package or internet
In a separate pan, sauté mushrooms
Mix mushrooms into the quinoa then spoon the mixture into the tomatoes. Fill as full as you can. Use the back of a spoon to squish it in.
Sprinkle with cheese.
Bake at 375 for a while, until the cheese looks awesome.

We’ve served this over a salad and over vegetables. It’s awesome either way. We had it this week with asparagus just because we had some. It ruled. Roozle ate only the asparagus and had yogurt, cheese, and four baby orange bell peppers for dinner. Also awesome.

Author: Casey

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