Scrumptious Stuffed Tomatoes.
Chicken Sausage, Portobello & Ricotta Stuffed Tomatoes.
This is a great low-fat, low-carb recipe that will satisfy you and fill you up! It’s also a perfect wintertime meal because it’s warm and hearty. Any extra sausage/ricotta filling that you leftover can be put on pasta, rice or veggies.
- 8-10 tomatoes, depending on the size (make sure the tomatoes fairly firm and not too ripe, this will ensure the tomatoes hold their shape while cooking)
- 1 cups ground spicy Italian chicken sausages (I used 4 raw sausages and removed the sausage from the casing)
- 1 cup baby portobello mushrooms, sliced
- 1/2 cup reduced-fat or part-skim ricotta cheese
- 1/2 cup reduced-fat cream cheese
- 1/3 cup grated Parmesan cheese (1/4 for stuffing, remainder for topping)
- 1 large handful fresh basil, chopped
- 2 tbsp olive oil
- garlic salt
- black pepper
Begin by preparing the tomatoes. Slice the tomatoes in half and then use a small knife to cut around the center. Use a spoon to scoop out the center of tomato. Generously salt the inside of the tomatoes and then place them open side down on a paper towel. This helps to drain any excess liquid from the tomatoes and the salt draws out the moisture.
In a large pan on the stove, heat 2 tbsp of olive oil on medium heat. Add in the sausage and cook for about ten minutes until browned. Add in the portobello mushrooms and continue to cook for about 5-7 minutes until the mushrooms have lightly browned as well.
Remove the sausage and mushroom mixture from the heat and put it in a large mixing bowl. Add in the cream cheese, ricotta, Parmesan, basil and a small dash of garlic salt/black pepper and stir well to combine. Use a spoon to place the stuffing inside each tomato. Place the tomatoes on a baking sheet and top each one with a small spoonful of Parmesan cheese. Bake in the oven on 375 degrees for about 25 minutes or until the tops of the tomatoes are lightly browned and bubbly.