HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
SAUSAGE-STUFFED MUSHROOMS
For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.
Provided by Ina Garten
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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
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
SAUSAGE STUFFED CREMINI MUSHROOMS
Make and share this Sausage stuffed Cremini Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50.5, Fat 1.3, SaturatedFat 0.5, Cholesterol 6.4, Sodium 112.4, Carbohydrate 7.5, Fiber 0.7, Sugar 1.6, Protein 2.4
STUFFED HEIRLOOM TOMATOES WITH SAUSAGE AND CREMINI MUSHROOMS
Don't bother with anything other than local, home grown tomatoes, hopefully an heirloom variety. It's just not the same!
Provided by KathyP53
Categories Vegetable
Time 1h
Yield 6-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 508.8, Fat 30, SaturatedFat 10, Cholesterol 50.3, Sodium 1354.6, Carbohydrate 34.8, Fiber 2.8, Sugar 4.9, Protein 24.7
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