Filled with an irresistible cheesy mushroom risotto stuffing, these juicy stuffed tomatoes are baked to perfection. You can make this impressive dish with only eight simple ingredients and in under 30 minutes.
Cut off the tops from the tomatoes and scoop out the insides. Reserve the innards of the tomatoes. Place tomatoes in a small baking dish.
In a medium sized skillet over medium-high heat, melt butter and saute onion until translucent. Add mushrooms and cook for a couple of minutes, before adding the rice. Cook until it starts glistening. Slowly add the vegetable broth, stirring regularly.
Once all the liquid has been absorbed, add spices and the insides of the tomatoes. Cook for a couple of more minutes, then add parmesan.
Evenly distribute the filling amongst the scooped out tomatoes.
Bake for 20 minutes, or until golden on top.
Notes
TO STORE. In an airtight container, you can store baked stuffed tomatoes in the refrigerator for 3-4 days. TO FREEZE. Although I don’t recommend freezing stuffed tomatoes as they tend to get mushy, you can store them in a freezer for several months.TO REHEAT. Make a thin layer of water in the baking dish, and keep the tomatoes in it. Bake it covered in the oven for 10-15 minutes until hot.