OYSTER-STUFFED TOMATOES (OR MUSSELS-STUFFED TOMATOES)
Make and share this Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 20m
Yield 24-48 little yummy goodies, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Drain smoked oysters and/or smoked mussels well and place on paper towels.
- Slit the tops of each cherry tomato and place an oyster or a mussel inside the slit.
- Oysters will peek out the top of the tomatoes.
- If the oysters are too large, cut them in half.
- If the mussels are very small, you may need 2 mussels per tomato.
- Arrange on a platter and serve.
TOMATOES STUFFED WITH RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
STUFFED BAKED MUSSELS
Provided by Guy Fieri Bio & Top Recipes
Time 35m
Yield about 20 filled shells
Number Of Ingredients 20
Steps:
- Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
- In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
- Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
- Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
- Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
- Preheat the oven to broil and adjust the rack to 6 inches below the element.
- Separate, rinse and dry the mussel shells.
- Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
- Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
STOVE TOP STUFFED TOMATOES
Hollowed-out tomatoes are filled with an herb stuffing mix and baked for a savory summer side dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Cut tops off tomatoes; remove seeds and pulp, leaving 1/4-inch-thick shells. Chop pulp; drain. Set aside for later use. Discard tomato tops and seeds. Invert shells on paper towels to drain.
- Meanwhile, combine water and spread in large bowl. Stir in stuffing mix and reserved pulp. Let stand 5 min. Place tomato shells in shallow baking dish sprayed with cooking spray; fill with stuffing mixture.
- Bake 20 min. or until tomatoes are tender and stuffing is heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
GROUND BEEF-STUFFED TOMATOES
See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.
Provided by My Food and Family
Categories Home
Time 34m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Heat oven 350°F.
- Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
- Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
- Place tomato shells on foil-covered baking sheet; fill with meat mixture.
- Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
- Bake 12 to 14 min. or until heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
STUFFED MUSSELS IN SPICY TOMATO SAUCE
Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo
Provided by alfrescoacsi
Categories Mussels
Time 1h45m
Yield 24 stuffed mussels, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Beard and clean mussels.
- Open mussels over bowl to collect liquid. Set aside.
- Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
- Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
- Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
- Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
- Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
- Serve and garnish with a sprinkling of parsley.
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