Savoury Stuffed Tomatoes

These tomatoes can be served as an appetiser or as a light lunch dish, with a small green salad

Work plan
20min preparation
25min cooking

Calories per serving:175

Nutritional advice
This snack is well supplied with vitamins from the B group. Cheese, wheat-germ and egg are all good sources of riboflavin (vitamin B2), essential for cell metabolism.

Ingredients
4 medium-sized tomatoes
1tbs oil
4 spring onions, finely chopped
1 garlic clove, crushed
100g mushrooms, finely chopped
1 egg, lightly beaten
50g wheat-germ
1 tsp dried thyme
Salt and pepper
50g Cheddar cheese, finely grated

Method

1. Rinse the tomatoes, cut them into half and scoop out the flesh into a bowl.
2. Heat the oil, add the spring onions and garlic and fry for 3-4min until soft. Add the mushrooms and cook for a couple of minutes longer.
3. Stir in the beaten egg, tomato flesh, half of the wheat-germ, the thyme and salt and pepper to taste. Pile the mixture into the tomato shells.
4. In a small bowl, combine the remaining wheat-germ and the cheese and sprinkle over the tomatoes.
5. Bake for 20-25 min until golden brown then serve immediately with buttered wholemeal bread

Microwave
1. As conventional method.
2. Place the oil, spring onions and garlic in a bowl and cook on high for 2min. Add the mushrooms and cook for a further 2min.
3. As conventional method
4. As conventional method
5. Arrange the tomatoes in a circle and cook on high for 7-8 minutes. Leave to stand for 2-3min before serving conventionally.

Tips

Stuffed tomatoes are also an excellent vegetable to serve with plain meat or cheese dishes.

Storage
Unsuitable for freezing