Stuffed tomatoes

Ingredients:

300 g button mushrooms
300 g minced meat
4–5 tomatoes
oregano
garlic
1 onion
oil, salt and pepper

Preparation:
Wash the tomatoes, slice off the tops, then carefully scoop out the pulp and reserve.

Fry the onion in a little oil until transparent, then add the minced meat to the pan and fry. Add the finely chopped mushrooms, season with oregano and garlic, and continue to fry. Lastly, add the finely chopped tomato flesh.

Stuff the tomatoes with the ragout, top with their lids and bake in the oven at 180°C for 15 to 20 minutes.