Mediterranean Mushroom Stuffed Tomatoes Recipes

MUSHROOM-STUFFED TOMATOES

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.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Heat oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.
• Heat oven to 400º F. Reserve 1/4 cup crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
• Bake 15 to 20 min. or until heated through.

MUSHROOM-STUFFED TOMATOES

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.

MEDITERRANEAN MUSHROOM-STUFFED TOMATOES

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.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet or 13x9 baking dish.
• Stir together filling ingredients: tomatoes through feta.
• Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
• Bake for 20-25 minutes.
• Place on a serving platter and sprinkle fresh minced parsley over the top of them.