Mozzarella and Basil-Stuffed Tomatoes

These mozzarella and basil-stuffed tomatoes are filled with mozzarella, parmesan, fresh basil, and seasoned panko crumbs before being baked until they are tender and oozing with cheese. I found this easy stuffed tomato recipe on Simply Recipes, and it was easy to prepare, smelled amazing while baking, and tasted even better! These vegetarian stuffed mushrooms paired nicely with a kale Caesar salad and rustic bread.

Mozzarella and Basil-Stuffed Tomatoes

Ingredients:

• 6 small tomatoes with firm, fleshy walls
• 1 cup shredded mozzarella
• ⅓ cup parmesan cheese, grated, divided
• ¼ cup fresh basil leaves, chopped finely + extra for garnish
• ¼ cup Italian seasoned panko crumbs
• 1 tbsp butter, melted
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Olive oil for drizzling

How to Make Mozzarella and Basil-Stuffed Tomatoes

Preheat the oven to 400 degrees. Coat a small cast-iron skillet or small baking dish with olive oil cooking spray.

Prepare the tomatoes by cutting off ¼ of the top of the tomato horizontally.

Use a spoon to scoop out the flesh, being careful not to puncture the bottom of the tomatoes.

Place the empty tomatoes in the prepared cast-iron skillet.

Using your hands, separate the seeds from the scooped-out tomato flesh and transfer the flesh to a cutting board, then chop the flesh finely. Discard the seeds and tomato water.

Make the stuffing by combining mozzarella cheese, ¼ cup parmesan cheese, basil, panko crumbs, chopped tomato flesh, butter, garlic, sea salt, and freshly cracked pepper to taste; mix until well combined.

Fill the tomatoes with the stuffing. Sprinkle the top of each tomato with the remaining Parmesan cheese.

Bake the tomatoes for 15 minutes, then broil for 1-2 minutes until the filling begins to bubble and brown. Watch carefully.

Garnish with torn basil leaves and serve immediately. Enjoy.