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.
SUN-DRIED TOMATO STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 16 to 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
- To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
- Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
- Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
- Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.
MEDITERRANEAN MUSHROOM-STUFFED TOMATOES
Make and share this Mediterranean Mushroom-Stuffed Tomatoes recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375?F.
- 2. Slice the tops off the tomatoes, reserve these as "lids.".
- 3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
- 4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice. Set aside.
- 5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until "al dente" (you're going to cook this mixture again in the oven so you don't want to overcook at this point).
- 6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
- 7. Add the egg and Parmesan, stir well and remove from the heat.
- 8. Season to taste.
- 9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
- 10. Fill the tomato halves with the mushroom mixture - packing tightly by pressing on the mixture with the back of a soup spoon.
- 11. Place the tomato halves on a baking tray lined with parchment paper.
- 12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
- 13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.
Nutrition Facts : Calories 219.6, Fat 16.7, SaturatedFat 3.2, Cholesterol 50.9, Sodium 2431.7, Carbohydrate 13, Fiber 3, Sugar 5.1, Protein 6.6
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.
ITALIAN-SEASONED STUFFED MUSHROOMS
Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!
Provided by janet
Categories Stuffed Mushrooms
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
- Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
- Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
- Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g
CROATIAN STUFFED PEPPERS IN TOMATO SAUCE
This is my great-grandmother's recipe, great right out of the pot or as leftovers. Each serving is half a pepper plus some of the additional meatballs. Really good served over additional cooked rice.
Provided by Kathryn Nemec Perez
Categories Everyday Cooking
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Mix ground beef, egg, rice, bread crumbs, and onion powder together in a large bowl.
- Pack the ground beef mixture into the green bell peppers, eliminating all air pockets. Form the remaining beef mixture into large balls.
- Combine water, tomato sauce, tomato paste, salt, black pepper, and garlic powder in a Dutch oven; bring to a boil. Carefully lower peppers and meatballs into the sauce with a slotted spoon. Bring back to a boil; reduce heat and simmer, partially covered, until beef is cooked through and rice is tender, about 1 hour.
- Mix sour cream and flour together in a small bowl. Slowly stir in some of the sauce. Pour into the Dutch oven and mix well. Simmer until flavors combine, 3 to 4 minutes more.
Nutrition Facts : Calories 463 calories, Carbohydrate 24.4 g, Cholesterol 139.6 mg, Fat 30.2 g, Fiber 3.9 g, Protein 25.5 g, SaturatedFat 14.4 g, Sodium 1044.5 mg, Sugar 9.3 g
MUSHROOMS STUFFED WITH SUN-DRIED TOMATOES
Categories Mushroom Tomato Cocktail Party Vegetarian Quick & Easy Gourmet
Yield Makes 18 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.
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