Mushroom Stuffed Tomatoes

Ingredients:

4 ripe, large tomatoes, washed
2 tablespoons olive oil
5 oz. (1 1/4 cup) button mushrooms (finely chopped)
2 Shallots, (finely chopped)
1 clove garlic minced
2 tablespoons fresh wholewheat breadcrumbs
1 oz. (1/4 cup) almonds (finely ground)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
Sea Salt
freshly ground black pepper
2 tablespoons finely grated jack or swiss cheese.

Slice the top off each tomato and carefully scoop out the seeds.
Heat the oil in a pan and cook the mushrooms, shallots and garlic for a few minutes.
Add a couple small dashes of sea salt.
Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.
Fill the tomatoes with this mixture and replace the tops and cook at 350 degrees F, for about 12 to 16 minutes.
Serves 4.