Mushroom Stuffed Tomatoes Recipes

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

MUSHROOM-STUFFED TOMATOES

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.

MEDITERRANEAN MUSHROOM-STUFFED TOMATOES

Steps:

• 1. Heat oven to 375?F.
• 2. Slice the tops off the tomatoes, reserve these as "lids.".
• 3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
• 4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice. Set aside.
• 5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until "al dente" (you're going to cook this mixture again in the oven so you don't want to overcook at this point).
• 6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
• 7. Add the egg and Parmesan, stir well and remove from the heat.
• 8. Season to taste.
• 9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
• 10. Fill the tomato halves with the mushroom mixture - packing tightly by pressing on the mixture with the back of a soup spoon.
• 11. Place the tomato halves on a baking tray lined with parchment paper.
• 12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
• 13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.

MUSHROOMS STUFFED WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F.
• In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATO

Steps:

• Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F. oven for 12 to 18 minutes, or until the filling is heated through.