Stuffed Herb Tomatoes

Use fresh bread crumbs for this for best results, coarsely chopped, but dried will do, too.   This same filling goes well inside a portabello cap.  Instead of using button mushrooms, use the stem from the portabello.  This makes a great side to accompany a grilled steak (in lieu of salad) or could be an entree if you serve 2 per person.

Ingredients
4 garden tomatoes
1 c Bread crumbs
2 tbsp Fresh Italian parsley minced
2 tbsp Fresh Basil minced
2 tbsp Fresh chives minced (or 1/4 c scallions)
3 cloves garlic minced
6 Button mushrooms chopped and sauteed
Parmesan cheese or gruyere cheese (or both), finely grated
2 tbsp Butter melted
Kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Preheat oven to 375
2. Slice tops off tomatoes, seed,  salt the interior and let dry upside down on a paper towel for 15 min
3. In a mixing bowl, combine herbs, garlic, cheese and mushrooms
4. Add in bread crumbs, and butter gradually until mixture forms pea shaped balls, using as little butter as possible to reach that point
5. Salt and pepper to taste
6. Stuff tomatoes with filling and bake for 12-15 minutes, until brown
7. Sprinkle with additional cheese and broil for 30 sec - 1 min to melt