Stuffed tomatoes mozarella

. 4 medium fresh tomatoes (about 180 Gram each)
. 1 tbsp butter
. 1 small onion (chopped)
. 2 tbsp celery (chopped)
. 50 gram mushroom (chopped)
. 2 tbsp bread crumbled
. 1 cup low fat cottage cheese
. 1 cup grated mozzarella
. Salt
. Black pepper
. 1tbsp parsley (chopped)


. Stand tomatoes with stem end down. Cut a thin slice off top of each tomato to make a cap and keep aside.
. Scoop out pulp from each tomato. Keep tomato shells aside.
.Chopped the pulps
.melt butter in a pan, add onion and celery. Stir till onion is transparent. Add mushrooms and tomato pulps. Cook till liquid evaporates, stirring occasionally. Add remaining ingredients except water and mozzarella. Mix well
. Divide mixture into 4 portions. Stuff each tomato shell, and put grated mozzarella on top; cover each tomato with a tomato cap
. Cook on “bain Marie”
.pick to see if they are ready
.serve hot