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Recipe : ** Tomatoes Stuffed With Mushrooms

Tomatoes Stuffed With Mushrooms
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Use an amount of parsley leaves that approximately matches the volume of the diced mushrooms.
 

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
Stuffed, parsley, tea

Recipe's Ingredients

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  • 2 tablespoons butter
  • flat-leaf parsley, minced
  • 2 tablespoons glace
  • fine salt and freshly ground black pepper, to taste
  • 2 (2" across) plum tomatoes
  • fresh bread crumbs
  • oil
  • 130 g common mushrooms, 1/8" dice
  • 50 g shallots, peeled, minced

  • Recipe preparation steps

  • 1
    Melt the butter in a small saucepan over high heat. Add the mushrooms, parsley, and shallots. Stir continuously for 5 minutes. Transfer the mixture to a separate bowl. Deglaze the saucepan with the glace. When syrupy, return the mushroom mixture back to the saucepan, mix, and season with the salt and pepper. Set aside to cool.
  • 2
    Preheat oven to 420ºF.
  • 3
    Cut the stem end from the tomatoes. With a small spoon, remove the core, seeds, juice, and ribs and discard. Cut a small amount from the closed end of the tomato so it will sit upright. Stuff the tomatoes with the mushroom mixture, finishing by rounding the top of the stuffing. Sprinkle the tops with a little bread crumbs.
  • 4
    Coat the base of a baking dish with a little oil. Place the tomatoes in the dish. Bake for 20 minutes, until warm in the center.
  • Ready !



 

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