Tomatoes "alia Piemontese"

Ingredients

• 4 medium Tomatoes (Choose tomatoes that are firm and slightly unripe.)
• 4 cups Water (For boiling the tomatoes)
• 1 cup Cooked Rice (Use any type of cooked rice you prefer.)
• 1 cup Mushrooms (Finely chopped)
• 2 large Eggs (Yolks only)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black Pepper (Freshly ground, to taste)
• 1 tablespoon Olive Oil (For drizzling)

Instructions

1. 1Bring a pot of water to a boil. Gently place the tomatoes in the boiling water and cook for 3-5 minutes, until the skin starts to loosen. Remove the tomatoes from the boiling water and let them cool slightly.
2. 2Cut off the stem part of each tomato. Using a spoon, carefully scoop out some of the inside pulp and as many seeds as possible, creating a cavity for the filling.
3. 3In a bowl, combine the cooked rice and chopped mushrooms. Season with salt and pepper to taste.
4. 4Spoon the rice and mushroom mixture into the tomato cavities, filling them generously.
5. 5Pour the yolks of two eggs over the filled tomatoes. Drizzle with olive oil. Place the tomatoes in a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are lightly golden brown.
6. 6Serve the baked tomatoes hot.