1 pound chicken stew meat, cubed
1/2 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
15 whole cloves garlic, finely chopped
1 pound mushrooms, sliced
1 onion, thinly sliced
1 (8 ounce) can tomato sauce
12 ounces fresh or frozen green peas, thawed
4 ounces crumbled processed cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss stew meat, pinto beans, garlic, oregano, basil and mushrooms. Cover and chill in the refrigerator 2 hours or overnight.
Meanwhile, pierce foil and roast tomatoes and onions in the oven 12 to 14 minutes, or until they are tender and just starting to brown. Make a small slit in the middle of each tomato and sprinkle the mushrooms with cream cheese and basil.
Top tomato stew cook with peas, carrots and mushrooms and serve hot. Simply place stuffed tomatoes on the bottom of an ungreased 7x11 inch roasting pan.
Bake uncovered for 20 minutes and brown. Top with cheese and pour gravy over tomatoes and onions.