Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 30 minutes
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Ingredients
- 6 large tomatoes that are very firm
- 1 lb sausage, nitrite/nitrate-free
- 6 mushrooms, sliced
- 1 medium yellow onion, chopped
- fresh cilantro
Instructions
- Preheat oven to 350℉.
- Over medium-high heat, brown onions, sausage and mushrooms together in a skillet.
- While the above is cooking, cut the tops off the tomatoes. Spoon out the middle and add to the skillet.
- Once onions, sausage and mushrooms are cooked, drain fat and residual moisture from pan.
- Spoon mixture into tomato cups.
- Bake for 10-15 minutes.
- Sprinkle with fresh cilantro.
2 Comments
Last time I made this it seemed sort of boring. This time I made it into a sort of paleo calzone, using sausage link chopped up and cooked almost completely then add mushrooms and saute until done. Turn off heat let cool some and add bell peppers coarsley chopped and just before stuffing tomato’s add fresh basil. Just a suggestion but made the recipe something extra.
briggsa
I eat dairy, so I added some sour cream and oregano to the sausage mixture. Topped it all with some mozarella and a couple strips of bacon
Yum
Brentnauer