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.
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.
HERBY STUFFED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."
HERB STUFFED TOMATOES
I made this as a side from some grilled salmon and Saffron Risotto. I think you could but just about anything you want in the stuffing and it would be great. I know I have done it with some rice, but because I was having the risotto I passed on it.
Provided by Gone Fishin
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Slice the tops of the Tomatoes off and scoop out the seeds.
- Chop the Basil, Parsley, Mushroom and Garlic. Add salt and oil.
- Combine with softened cream cheese. You can use Neufachel cheese, I just happened to have the cream cheese in the frig.
- Stuff your tomatoes and cook for 15-20 minutes in a 350 oven.
Nutrition Facts : Calories 117.4, Fat 8.6, SaturatedFat 4.5, Cholesterol 21.3, Sodium 843.7, Carbohydrate 8.2, Fiber 2.3, Sugar 3.9, Protein 3.7
HERB-TOPPED STUFFED TOMATOES
This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
GARLIC HERB CHEESE STUFFED MUSHROOMS
These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.
Provided by Amy Neiter
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
- Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
- Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
- Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g
TOMATOES STUFFED WITH BULGUR AND HERBS
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.
Provided by Martha Rose Shulman
Categories appetizer
Time 45m
Yield Serves six
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
- Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
- Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
- Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams
MUSHROOM AND HERB STUFFED TOMATOES
Make and share this Mushroom and Herb Stuffed Tomatoes recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 1m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut a 1"-1 1/2" opening in the stem end of each tomato.
- Remove seeds and pulp.
- Sprinkle salt lightly inside tomatoes.
- Turn upside down and drain on paper towels for 1 hour.
- Meanwhile, combine all remaining ingredients.
- Toss lightly and let marinate for 1 hour.
- Fill the tomatoes with the mushroom mixture.
- If there is dressing left, divide it equally among all tomatoes.
Nutrition Facts : Calories 213.1, Fat 18.7, SaturatedFat 2.6, Sodium 595.6, Carbohydrate 10.5, Fiber 3.1, Sugar 6.5, Protein 4.1
More about "mushroom and herb stuffed tomatoes recipes"
TOMATO HERB STUFFED MUSHROOMS - MANISCHEWITZ
From manischewitz.com
Estimated Reading Time 1 min
MUSHROOM AND HERB FILLED TOMATOES RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (5)Category CuisineCuisine ContinentalTotal Time 45 mins
PARMESAN AND HERB STUFFED ROASTED TOMATOES - MUTT & CHOPS
From muttandchops.com
HERB STUFFED MUSHROOMS (PALEO, VEGAN, WHOLE30)- I HEART UMAMI®
From iheartumami.com
GRILLED HERB AND CHEESE STUFFED MUSHROOMS RECIPE
From thespruceeats.com
HERB-STUFFED MUSHROOMS - SNAP-ED NEW YORK
From snapedny.org
THE SCRUMPTIOUS RECIPES TO HELP YOU LOSE WEIGHT AND FEEL GOOD
From dailymail.co.uk
VEGGIE STUFFED TOMATOES - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
MUSHROOM AND HERB FILLED TOMATOES RECIPE
From tarladalal.com
MUSHROOM-STUFFED TOMATOES | SO DELICIOUS
From sodelicious.recipes
TOMATO HERB STUFFED MUSHROOMS – PASSOVER.COM
From passover.com
HERB AND RICE-STUFFED TOMATOES - THE GLOBE AND MAIL
From theglobeandmail.com
MUSHROOM AND HERB FILLED TOMATOES – CONTENT
From content.mantracare.org
SUN DRIED TOMATO AND BASIL STUFFED MUSHROOMS - I WASH YOU DRY
From iwashyoudry.com
MY IMPROVISED HERB-STUFFED TOMATOES - CHUBBY HUBBY
From chubbyhubby.net
STUFFED MUSHROOMS WITH TOMATO & MOZZARELLA - FAMILY-FRIENDS-FOOD
From family-friends-food.com
GOAT CHEESE, MUSHROOM, AND HERB STUFFED TOMATOES
From mushrooms.ca
MUSHROOM AND HERB STUFFED TOMATOES RECIPE - IFOOD.TV
From ifood.tv
MEDITERRANEAN MUSHROOM-STUFFED TOMATOES | MUSHROOMS …
From pinterest.ca
TOMATOES STUFFED WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM, HERB STUFFED TOMATOES | RECIPES | FUSTINI'S OILS AND …
From fustinis.com
GUEST POST: GOAT CHEESE, MUSHROOM, AND HERB STUFFED TOMATOES …
From mushrooms.ca
MUSHROOM STUFFED TOMATOES RECIPE - RECIPELAND.COM
From recipeland.com
TOMATO HERB STUFFED MUSHROOMS | RECIPE - KOSHER.COM
From kosher.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BAKED STUFFED TOMATOES WITH HERBS | BETTER HOMES & GARDENS
From bhg.com
MUSHROOMS STUFFED WITH CHEESE AND TOMATOES - ROXY'S KITCHEN
From roxyskitchen.com
STUFFED TOMATOES WITH RICE & MUSHROOMS – COOKING MELANGERY
From melangery.com
HERBS STUFFED MUSHROOMS - OUR PLANT-BASED WORLD
From ourplantbasedworld.com
HERB AND GARLIC STUFFED MUSHROOMS - VEGGIE DESSERTS
From veggiedesserts.com
GOAT CHEESE, MUSHROOM, AND HERB STUFFED TOMATOES – BOTANICA …
From bomushroom.com
EASY STUFFED MUSHROOMS WITH HERBS - ALL WE EAT
From allweeat.com
WORLD BEST MUSHROOM RECIPES: HERB STUFFED TOMATOES
From mushroomrecipebook.blogspot.com
MUSHROOM, HERB STUFFED TOMATOES | RECIPES | FUSTINI'S OILS AND …
From fustinis.com
MUSHROOM AND HERB FILLED TOMATOES – PAGE 3 – CONTENT
From content.mantracare.org
EASY AND “CHEESY” HERB STUFFED MUSHROOMS | RECIPE | HEALTHY …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love