Mushroom-Stuffed Tomatoes Recipe

Name: Mushroom-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons fruity olive oil; ⅓ cup shallots, peeled and thinly sliced (4 to 6 shallots); 4 medium cloves garlic, peeled, minced and mashed; 2 teaspoons kosher salt; Freshly ground black pepper; 6 large ripe tomatoes or 10 small ones (about 3 pounds); 3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick; 1 teaspoon fresh marjoram leaves; 2 teaspoons fresh thyme; ⅓ cup orzo pasta; 1/4 cup fresh Italian parsley, minced; 4 ounces mozzarella, cut into 1/4-inch cubes

Servings: persons

2 tablespoons unsalted butter
2 tablespoons fruity olive oil
⅓ cup shallots, peeled and thinly sliced (4 to 6 shallots)
4 medium cloves garlic, peeled, minced and mashed
2 teaspoons kosher salt
Freshly ground black pepper
6 large ripe tomatoes or 10 small ones (about 3 pounds)
3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick
1 teaspoon fresh marjoram leaves
2 teaspoons fresh thyme
⅓ cup orzo pasta
1/4 cup fresh Italian parsley, minced
4 ounces mozzarella, cut into 1/4-inch cubes

1
In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt.
2
Cook, covered tightly with microwave plastic wrap, at 100 percent for 4 minutes.
3
Core tomatoes.
4
Cut a ''lid'' from the top of each, and, if necessary, a small slice from the bottom so that it will stand upright.
5
Scoop flesh and seeds from each tomato to leave a shell for stuffing.
6
Coarsely chop flesh and tops and set aside.
7
Prick each tomato shell through the skin 5 to 6 times.
8
Sprinkle the inside with salt and pepper.
9
Arrange tomatoes in a ring in a dish just large enough to hold them and at least 2 inches deep.
10
Stir chopped tomatoes, chanterelles, herbs and orzo into shallot mixture.
11
Cover tightly with microwave plastic wrap and cook at 100 percent for 7 minutes.
12
Uncover and stir in parsley, mozzarella and pepper.
13
Divide mixture among tomato shells.
14
Cover tightly with microwave plastic wrap and cook 100 percent for 5 minutes.
15
Serve immediately, or let cool to room temperature and refrigerate; reheat, covered, for 1 minute 30 seconds before serving.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons fruity olive oil, ⅓ cup shallots, peeled and thinly sliced (4 to 6 shallots), 4 medium cloves garlic, peeled, minced and mashed, and more.

Yes, Mushroom-Stuffed Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Stuffed Tomatoes

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