Crockpot Pork Tenderloin.
I only had 6 Roma tomatoes and I wished I had beefsteak tomatoes because I had a lot of the mushroom stuffing left over.
6 mushrooms, diced
1/2 red onion, diced
6 medium large beefsteak tomatoes, cored
1 Tablespoon minced garlic
1/2 cup parsley, either fresh or dried
1/2 cup sour cream
1/2 cup mozzarella cheese + some to top off
Salt and pepper to taste
Preheat oven to 350F. Foil line a baking dish. (Next time I am going to use a muffin tin) Cut tops off tomatoes and core out the inside. Be careful not to come through to the outside of the tomato. Slice a little off the bottom so the tomato will stand up. This would be more for the Roma tomato and not the beefsteak.
In a skillet on med/high heat sauté the onions until they are translucent. Add the parsley, garlic and salt and pepper; stir and cook another 5 minutes. Add in the sour cream and cheese until the cheese melts. Add in the mushrooms, stir and cook 10 minutes or so. Stuff the tomatoes, top off with a little mozzarella cheese. I put the cut top back on but this is optional, I don't think anyone ate them. Bake 15-20 minutes then serve. Yum Yum.