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Stuffed Tomatoes


  •  4  Extra Large Tomatoes
  • 2 T fresh Basil, chopped
  • 1 lb ground turkey
  • ½ lb fresh button mushrooms, sliced
  • 2 T onion, diced fine
  • 1 C Italian bread crumbs
  • ½ C Asiago/Parmesan blend grated cheese
  • ¼ C Marsala wine
  • Pepper to taste
  • Garlic and Herb seasoning, to taste


 Preheat oven to 350º.  In a large skillet, sauté onions and mushrooms in olive oil, sprinkled with pepper, until lightly browned and little to no liquid remains, remove from pan and set aside in large bowl.  Brown turkey, seasoned with Garlic & Herb seasoning and fresh basil, until little pink remains, do not overcook.  Cut tops off of the tomatoes and scoop out a cavity, leaving about ¼” thick wall all around and at bottom, repeat with each tomato, chop up the tomato that is removed and add to turkey.  Add wine and cook for about 2 min.  Set aside.  Add the cheese, bread crumbs and turkey to the mushrooms and onion in bowl and mix together.  Be careful to only use enough of the turkey juice to keep the mixture moist.  Stuff tomatoes, place in 9X13 glass baking dish sprayed with cooking spray, cover lightly with foil and bake for about 20 min or until tomatoes start to peal.  Allow to cool slightly before serving.  Excellent with Garlic Parmesan Pasta side.  Serves 4.

stuffed tomatoes Stuffed Tomatoes
Auntie_Dee in Easy Weeknight Dinners on November 10 2009 » 0 comments
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