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.
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
MEDITERRANEAN STUFFED MUSHROOMS
Serve these flavorful Mediterranean Stuffed Mushrooms the next time you're entertaining. These Mediterranean Stuffed Mushrooms are filled with all of your favorite Mediterranean ingredients, including sun-dried tomatoes and olive oil.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 2 g
MEDITERRANEAN STUFFED TOMATOES
Make and share this Mediterranean Stuffed Tomatoes recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h37m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the tomatoes then turn each one stem side down, and with a sharp knife cut the end to make an opening, leaving a"cap" on the tomatoes.
- With a small spoon, scoop the pulp out of the tomatoes into a bowl.
- Place the tomato shells in a baking dish.
- Sprinkle the inside of the shells with salt and sugar.
- Heat the oil in a skillet and add the onions.
- Cook over low heat until the onions are soft then add the garlic and parsley, and blend.
- Add the meat, the wine and water.
- Cover and simmer for 5 minutes.
- Add the rice and tomato pulp and stir.
- Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg.
- Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid.
- Cover with the tomato caps and brush each one with oil.
- Bake at 350°F for 60 minutes.
Nutrition Facts : Calories 465.8, Fat 24.7, SaturatedFat 7.4, Cholesterol 41.5, Sodium 68.3, Carbohydrate 39.5, Fiber 7.4, Sugar 16.1, Protein 16
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