serves 4
ingredients
3 large tomatoes
8 large mushrooms with stalks,
wiped with damp kitchen
paper
1 small onion, grated
25g/1oz butter
1 tablespoon chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Put the tomatoes in a bowl of justboiled
water for 30 seconds. Peel
off the skins and chop the flesh.
• Remove the mushroom stalks. Chop
the stalks; mix with the tomatoes,
grated onion, butter and parsley.
Season with salt and pepper.
• Put the mushrooms cap side down
in a large greased ovenproof dish.
Fill each one with the stuffing.
• Cover with foil, and bake in the
oven for about 30 minutes.
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