Stuffed Heirloom Tomatoes With Sausage And Cremini Mushrooms Recipes

SAUSAGE STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400f degrees.
• Remove stems from mushrooms and finely chop stems.
• Mix 2 tablespoons bread crumbs and parmesan in small bowl.
• Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
• Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
• Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
• Stir in remaining bread crumbs and black pepper.
• Remove from heat.
• Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
• Sprinkle with Parmesan mixture.
• Bake until heated through, about 9 minutes.

STUFFED HEIRLOOM TOMATOES WITH SAUSAGE AND CREMINI MUSHROOMS

Steps:

• Reheat oven to 375 degrees. Using paring knife, core tomatoes. Scoop out seeds with spoon. Season inside of tomatoes with salt and black pepper. Set tomatoes, cut side down, on plate.
• In saute pan over medium-high heat, warm 2 tablespoons olive oil. Add onion; cook 5 minutes. Add mushrooms, salt and black pepper, cook 5 minutes. Add garlic; cook 1 minute. Add sausage and red pepper flakes; cook, breaking sausage into small pieces, until cooked through, 3-5 minutes. Transfer sausage mixture to bowl; cool 10 minutes.
• Stir oregano, bread crumbs, 1/2 cup cheese and parsley into sausage mixture. Stuff tomatoes with filling; place in baking dish. Sprinkle tomatoes with 1/4 cup cheese, dividing evenly. Drizzle oil over tomatoes.
• Bake 30-35 minutes. Let staqnd 5 minutes before serving.