Stuffed Tomatoes

2 large tomatoes
Extra Virgin Olive Oil
2 lg cloves of garlic
1 pound of mushrooms
2 shallots
salt & pepper
Low fat Mozarrella

After washing tomatoes, cut them in half and scoop out inside. Lightly coat bottom of sauce pan with olive oil over medium high heat. While waitin on oil to heat up, peal garlic and shallots, then dice into small bits. Oil should be hot, so go ahead and add garlic and shallots. Once garlic and shallots are slightly darkened add chopped mushrooms. Be carefull, don't burn...Reduce heat. As mixture browns, sprinkle tomatoe halves with a pinch of salt & pepper. Now add veggies and lightly sprinkle on the cheese. MMMGOOD

Number of Servings: 1

Recipe submitted by SparkPeople user TASTEE.