Stuffed mushrooms

This is another photo from my Pots and Food Calendar 2013.  The platter is the same one which I used for the Pavlova in June.  Those lovely cherry tomatoes love my pots, especially the ones with a dark green or dark blue rim, which show them off beautifully.

This recipe is one which I have used for many years, originally from the Observer, I think.  The tomatoes are stuffed with a mixture of bread-crumbs, an egg, some chopped tomato, crushed garlic, grated parmesan, olive oil, parsley and the chopped stalks of the mushrooms.  The mixture is topped with some extra bread-crumbs and drizzled with olive oil, then baked in a moderate oven for about 15 minutes.  Great for a starter and substantial enough for a main course, too.