STUFFED TOMATOES
Steps:
- Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
- Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
- Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.
Nutrition Facts : Calories 219 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Protein 6 grams, Sugar 5 grams
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
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.
FETA & TOMATO STUFFED MUSHROOM
A portabello mushroom, stuffed with garlic, feta cheese and sundried tomatoes...yum!
Provided by cat_possum
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 170C(Fan)/190C/ 375F/Gas 5.
- Remove the large mushrooms and wipe off any dirt. Finely slice one clove of garlic and place around 3 slices in each mushroom. Dot a few bits of unsalted butter around the mushroom and season with a pinch of salt and black pepper.
- Crumble half to a whole packet of feta evenly over both mushrooms. Remove 2 sundried tomatoes per mushroom and place in the shape of a cross over the top of the feta. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Drizzle 1-2 tbsp more of the oil on the bottom of a large baking dish and swirl the underside of the mushrooms in the oil before setting in the tray. This will help to prevent sticking as well as marinate the mushrooms. Place in the preheated oven for 20-25 minutes.
- To prepare the side salad simply add chopped cucumber and cherry tomatoes to half a packet of rocket. If you want, also add some prepared crab meat at this time also. Squeeze around 1-2tbsp of lemon juice over the top, add a pinch of salt and pepper, and toss together.
- After the mushrooms are ready, remove from the baking dish and plate up along with the salad. Pour over any of the mushroom juices that are left in the dish - they could act as a warm dressing on the salad themselves!
- And Enjoy!
STUFFED PORTOBELLO MUSHROOMS WITH TOMATO AND BASIL
Quick, easy, and so delicious! I like to serve mine with farfalle and pesto, but you can serve with any pasta of your choice.
Provided by Jennifer
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.
- Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.
- Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 4.4 g, Cholesterol 35.8 mg, Fat 27.9 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 8.3 g, Sodium 544.2 mg, Sugar 2.2 g
MUSHROOM, WALNUT & TOMATO BAKED PEPPERS
Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
- Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.
Nutrition Facts : Calories 621 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 2.4 milligram of sodium
WARM MUSHROOM SALAD STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
- Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
- Divide the warm salad among the 4 tomato halves and serve.
STUFFED MUSHROOMS WITH SUN-DRIED TOMATO
Categories Mushroom Tomato Bake Broil Cocktail Party Vegetarian Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 7
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.
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
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- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
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- Heat the olive oil in a skillet over medium-high heat and add the mushrooms. Cook and stir until they start changing color.
- Turn the heat to low. Add the onion and garlic and stir them in. Season with salt and pepper and stir in. Cook for 30 seconds or so.
- For each tomato cut off the stem end and scoop up the pulp using a spoon. Discard the pulp, but keep the stem ends.
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- Preheat the oven to 200°C (400°F). Grease a dish that is big enough to hold the mushrooms in a single layer.
- Cut the stems from the mushrooms and set aside. Arrange the mushrooms in the prepared dish, gill-side-up, and drizzle with 1-2 tbsp olive oil. Place in the hot oven.
- Peel the onion and dice finely. Dice the reserved mushroom stems. Heat 2 tbsp olive oil in a large frying pan, and cook the onion over a medium heat for 2 minutes. Add the diced mushrooms stems and continue to cook for 3-5 minutes until soft.
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- Place the tomatoes on a flat surface, slicing a thin piece off of the bottom if necessary so it sits flat. Take a sharp knife and cut a circle in the top of the tomato to create a hollow shell.
- Remove the inside pulp, chop and place in a bowl. Next, add the mushrooms, garlic, scallions, spinach, breadcrumbs and cheese; mix well. (You may need to adjust your breadcrumbs if the mixture is too dry or moist depending on how much tomato pulp/juice each tomato yields).
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- Slice off a little of the stem ends on each tomato and hollow out the pulp with a spoon. Reserve pulp.
- Sprinkle salt inside each tomato and stand the tomato hollow side up in the baking dish. If your dish is the right size, the tomatoes should be crowded enough to stand up. If not, you can cut a very thin slice from the bottom of each one to make them flat enough to stand.
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- To prep the tomatoes, cut the tops off. With a paring knife, cut out the middle, then scoop the flesh and seeds out with a spoon. Lightly salt the inside of the tomatoes and place them on a plate upside down (this helps to get rid of excess water).
- In a large skillet, heat 1 1/2 Tbsp of olive oil over medium-high heat. Add the mushrooms and cook stirring occasionally until the mushroom liquid has evaporated.
- Push the mushrooms to one side of the skillet. Add 1/2 Tbsp olive oil and the onions to the other side of the skillet and cook the onions stirring occasionally until the onions are translucent. Keep an eye on the mushrooms too. Add the garlic to the onions and cook for another 30 seconds then mix the onions, garlic, and mushrooms. ( Alternatively, you can also cook the onions and garlic first, set them aside, and then cook the mushrooms. I prefer to cook them together to save time).
- Once the mushrooms start to brown, add the spinach and cook, stirring constantly, until the spinach is wilted.
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