Spinach, Wild Mushroom and Ricotta Stuffed Beef Tomatoes with Balsamic Syrup

Serves 4
Ingredients:
4 Beef Tomatoes
1kg Mixed Wild Mushrooms (Roughly chopped)
1 Bag Baby Spinach (Picked)
300g Ricotta Cheese
4 Shallots (Finely sliced)
100 ml Balsamic Vinegar
2 tblsp Demerara Sugar
Parmesan
Olive oil for frying
50g Butter
Sea Salt and Black Pepper

Method:

• Pour the Balsamic vinegar into a small saucepan and add the Demerara sugar. Reduce on a low to medium heat untill thick and syrupy
• Heat two tablespoons of the olive oil in a large frying pan. Fry the shallots untill soft but not browned and then add in the wild mushrooms and butter. Cook on a medium heat for two to three minutes
  
• Add in the spinach and season well with the sea salt and black pepper. Cook for a further minute or untill all the spinach has wilted. Remove from the heat and add the ricotta and mix well
  
• Halve the beef tomatoes and remove most of the seeds with a table spoon. Fill the halves with the spinach and ricotta mix, generously sprinkle the parmesan on top and place on a baking tray
• Bake in a pre-heated oven at 180-190 degrees C for eight to ten minutes untill the tomatoes begin to soften.
• Serve with the Balsamic syrup drizzled on top and with a large side salad.