Recipe: Tasty Mushroom stuffed tomatoes

Simple, delicious, fresh and tasty.

Mushroom stuffed tomatoes. Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain.

Mushroom stuffed tomatoes Heat the olive oil in a skillet over medium-high heat and add the mushrooms. Cook and stir until they start changing color. Add the onion and garlic and stir them in. You can have Mushroom stuffed tomatoes using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mushroom stuffed tomatoes

  1. You need 6 of tomatoes.
  2. Prepare 12 oz of mushrooms.
  3. You need 1/2 of small diced onion.
  4. Prepare 1 tsp of minced garlic.
  5. You need 1 tbsp of thyme.
  6. It's 2 dash of cayenne pepper.
  7. You need of salt.
  8. It's of black pepper.
  9. You need 1 tbsp of butter.
  10. You need of evoo.
  11. Prepare of cheese.

Season with salt and pepper and stir in. Season with salt and pepper and fill each mushroom cap with pieces of tomato. Sprinkle shredded cheese over the top. Invert tomatoes onto paper towels to drain.

Mushroom stuffed tomatoes step by step

  1. Sweat onions on stove at low heat until translucent with butter.
  2. Start to build flavor by adding some salt and black pepper.
  3. Add mushrooms and raise to medium heat, constantly stirring.
  4. Peel and empty tomatoes by cutting a X on the bottom of the tomatoes, placing them into a small pot of boiling water for about a minute, then immediately placing into a ice bath, the skin will start to come off by itself.
  5. Take the tomatoes and core and remove seeds..
  6. Now add thyme, cayenne pepper and garlic to stuffing and cook for another 2 minutes.
  7. Stuff hollowed tomatoes, coat with evoo, salt and pepper, place into oven at 350° for 10 min.
  8. Once timer goes off, recoat with ecoo, salt, and pepper, top with cheese and put back in oven for another 5 min.
  9. Eat.

In a bowl, combine bread crumbs and Italian seasoning. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach. Mix the tomato pulp with the mushrooms, garlic, sun-dried tomatoes, pepper, paprika, thyme, and basil. Cut the tops of your tomatoes and scoop out all the mixture inside.