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1
Pull of the mushroom stems and add them to 1 cup of boiling water.
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2
Leave to soak.
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3
In a large frying pan set over medium heat, warm olive oil.
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4
Add the spinach and cook for 2 minutes.
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5
Transfer the cooked spinach into a sieve set over a bowl and press out all of the moisture with the back of a wooden spoon.
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6
Transfer the spinach onto a cutting board and finely chop.
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7
Put in a large bowl and set aside.
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8
Using a slotted spoon, gently remove the mushroom stems from the hot water.
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9
Strain the liquid through a fine sieve.
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10
Discard stems and reserve the liquid to use as stock later.
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11
Put the frying pan back on the heat and add a good splash of olive oil.
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12
Saute the mushroom caps over high heat for 3-4 minutes until they begin to brown.
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13
Reduce the heat to medium and pour over the stock from the mushroom stems.
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14
Add the garlic and shallot, sprigs of thyme and lemon juice.
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15
Continue to cook the mushrooms until all the liquid has evaporated and the mushrooms are tender.
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16
Remove from heat, spread on to a plate and allow to cool.
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17
Locate and discard woody stems from thyme sprigs.
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18
Stir the ricotta and mushrooms into the spinach.
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19
Add 2/3 of the Parmesan, nutmeg, and salt and pepper to taste.
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20
Cover and put into the refrigerator while you prepare the tomatoes for the filling.
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21
Preheat the oven to 350 degrees F.
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22
Cut into the tops of the tomatoes.
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23
Start from the outer edge of the tomato and angle the knife towards the stem, like you would carve a pumpkin.
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24
Remove the tops of the tomatoes and reserve to use as lids.
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25
Using a melon baller or spoon, carefully scoop the pulp out of the tomatoes.
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26
Reserve the pulp for the dressing.
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27
Fold the egg yolk into the cheese and spinach mixture.
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28
Stuff the tomatoes with the mixture, piling it up well but without pressing down as this may cause the tomatoes to split.
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29
Sprinkle the rest of the Parmesan on top and replace the tomato tops.
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30
Carefully place the tomatoes in an ovenproof dish and drizzle with olive oil.
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31
Place in the oven and bake for 20-30 minutes, or until the filling is heated through.
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32
Meanwhile, make the dressing: Put the reserved tomato juice and pulp into a sieve and press with the juice out with the back of the spoon.
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33
Discard chunks of tomatoes and pulp.
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34
Poor the juice into a jar with a lid.
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35
Add mustard, vinegar, oil, and basil.
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36
Shake.
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37
Drizzle some of the dressing over the cooked tomatoes before serving (you can save the extra for a salad).
