Croatian Mushroom Stuffed Tomatoes Food

MUSHROOM-STUFFED TOMATOES

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.

CROATIAN MUSHROOM-STUFFED TOMATOES

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.

SAVOURY FILLED (STUFFED) TOMATOES

Steps:

• Cut a slice from the top of each tomato and reserve, scoop out the centre of each tomato & chop.
• Fry bacon & onion for 1 min, add parsley & breadcrumbs, pepper, butter and tomato centres, mix together over heat for another minute.
• Refill tomato cases and replace tops.
• Bake at 180.C for 15-20 minutes.

BULGHUR PILAV

Steps:

• In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
• Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
• Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
• Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
• Add the water, cover tightly, and bring to a boil.
• Reduce the heat to very low.
• Let the bulghur steam for about 15 minutes.
• Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
• Remove the bay leaf and serve hot.

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.