1. Make a circle in stem end of tomatoes; removing stem and squeeze gently to remove excess water and seeds. 2. Season with salt and place in baking dish that has been oiled with olive oil. 3. Heat oven to 450 degrees. Bake tomatoes for 5 minutes. Remove and allow to cool slightly.
Meanwhile, prepare the filling: 1. Saute onions, dill and pine nuts in the olive oil, add the mushrooms at the very end and saute for two minutes adding just a pinch of salt. 2. Spoon the filling into the cavity of the tomatoes; sprinkle shredded Asiago on top and return to 450 degree oven for about 7 minutes.Serve immediately.
Per Serving: 223 Calories (78.1% from fat); 20g Fat (4g Sat, 12g Mono, 3g Poly); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 365mg Sodium. Food Exchanges: 1/2 Lean Meat, 1 Vegetable; 3 1/2 Fat.