Serve : 4-5 preparation time : 30 min cooking time : 10 min
- Tomatoes (large) : 6
- spring onions, chopped : 60 gms/4 tbs
- butter : 15 gms/1tbs
- Mushroom, chopped : 200 gms/1cup
- Slice each tomato at the top. Scoop out seeds and keep the tomato cup and top side.
- Saute spring onions for 2 min in butter. Add mushrooms, cream, salt, coriander and pepper, saute for 5 min. Remove and keep aside.
- Drain excess moisture from mushrooms, carefully fill each tomato with the mushroom mixture. Cover with the top and secure with tooth-picks.
- Preheat oven to 150°C (300°F). Placed stuffed tomatoes on a baking tray and bake for 8-10 min. Remove tooth-picks and serve hot.
