Stuffed Tomatoes with Rice & Mushrooms

Preheat an oven to 350F.

Slice the top from each tomato and reserve.

Scoop out pulp with a spoon and set aside. (You can use it later for tomato sauce or soup).

Heat the olive oil in a sauté pan over medium-low heat.

Add the garlic, onion, and mushrooms and sauté until beginning to brown, about 5-7 minutes.

Add cooked rice, white wine, season with spices, and add salt and pepper.

Cook for 5 minutes longer.

Mix in the mayonnaise.

Fill tomatoes with the rice mixture and sprinkle with cheese.

Replace tops of tomatoes and arrange stuffed tomatoes in a baking dish (roasting pan).

Bake, uncovered, until tomatoes are tender, about 20 minutes.

Serve hot or cold.