Mushrooms Stuffed Tomatoes – Receipe of the Week

Ingredients

• 6 firm tomatoes (egg-shaped)
• 1 tablespoon butter
• 1/4 cup onion finely chopped
• 2 cups mushrooms, washed,drained and chopped
• 1 cup grated cheese
• 2 green chilies, chopped
• 1 tsp coriander leaves, chopped
• 1tsp black pepper
• 1 teaspoon chat masala
• salt  to tate

How to make Stuffed Tomatoes with Mushrooms

• Chop off the tops of tomatoes and scoop out pulp and seeds.
• Sprinkle lightly with salt and turn tomatoes upside down and let drain completely on absorbent paper towels.
• Melt butter in a non-stick pan.
• Add onions and chopped mushrooms.
• Stir-fry until mushrooms are well-browned and almost crisp.
• Remove from heat and let it cool down.
• Add 3/4 cup of grated cheese, salt, black pepper, chat masala green chillies, and mix well.
• Fill the tomato cups with the mixture and sprinkle them with the remaining  grated cheese.
• Place in a greased dish. Bake them at 400 degree for 10 minutes or until the cheese is melted.
• Garnish with coriander leaves and serve hot with parantas.