MUSHROOM-STUFFED TOMATOES
Provided by Barbara Kafka
Categories dinner, lunch, appetizer, main course, side dish
Time 41m
Number Of Ingredients 13
Steps:
- In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt. Cook, covered tightly with microwave plastic wrap, at 100 percent for 4 minutes.
- Core tomatoes. Cut a ''lid'' from the top of each, and, if necessary, a small slice from the bottom so that it will stand upright. Scoop flesh and seeds from each tomato to leave a shell for stuffing. Coarsely chop flesh and tops and set aside.
- Prick each tomato shell through the skin 5 to 6 times. Sprinkle the inside with salt and pepper. Arrange tomatoes in a ring in a dish just large enough to hold them and at least 2 inches deep.
- Stir chopped tomatoes, chanterelles, herbs and orzo into shallot mixture. Cover tightly with microwave plastic wrap and cook at 100 percent for 7 minutes. Uncover and stir in parsley, mozzarella and pepper. Divide mixture among tomato shells. Cover tightly with microwave plastic wrap and cook 100 percent for 5 minutes. Serve immediately, or let cool to room temperature and refrigerate; reheat, covered, for 1 minute 30 seconds before serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 765 milligrams, Sugar 7 grams, TransFat 0 grams
CROATIAN MUSHROOM-STUFFED TOMATOES
Posting this for Zaar World Tour 2005. I haven't tried it yet myself. It is from a Moosewood cookbook.
Provided by MsBindy
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife, cut a small hole in the stem end of each tomato and gently scoop out most of the tomato pulp with a teaspoon.
- In a medium skillet, saute the onions in oil until translucent.
- Add the mushrooms, seasonings and herbs.
- Saute, stirring occasionally until the mushrooms release their juice, and then simmer until liquid is reduced, about 5-8 minutes.
- Sprinkle with the flour and stir well.
- Mix in the eggs to coat the mushrooms and cook for a few more minutes.
- Preheat oven to 400°F.
- Season the inside of the hollowed tomatoes with salt and pepper to help the tomatoes retain their shape.
- Stuff the tomatoes with the mushroom mixture and place them in a buttered 9X13 baking pan.
- Combine the grated cheese and bread crumbs.
- Top each tomato with about 1 1/2 Tbsp of this mixture.
- Add 1/2 cup water to the bottom of the baking pan and bake the tomatoes, covered, for 20 minutes.
- Uncover, and bake for another 5 minutes until cheese is slightly browned.
Nutrition Facts : Calories 159, Fat 8.7, SaturatedFat 2.3, Cholesterol 75.4, Sodium 194.6, Carbohydrate 14.8, Fiber 3.2, Sugar 5.6, Protein 7.9
MUSHROOM-STUFFED TOMATOES
This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM AND HERB STUFFED TOMATOES
Make and share this Mushroom and Herb Stuffed Tomatoes recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 1m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut a 1"-1 1/2" opening in the stem end of each tomato.
- Remove seeds and pulp.
- Sprinkle salt lightly inside tomatoes.
- Turn upside down and drain on paper towels for 1 hour.
- Meanwhile, combine all remaining ingredients.
- Toss lightly and let marinate for 1 hour.
- Fill the tomatoes with the mushroom mixture.
- If there is dressing left, divide it equally among all tomatoes.
Nutrition Facts : Calories 213.1, Fat 18.7, SaturatedFat 2.6, Sodium 595.6, Carbohydrate 10.5, Fiber 3.1, Sugar 6.5, Protein 4.1
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