Mushroom-stuffed tomatoes

June 7, 2012

Everything is better stuffed, right?

Tomatoes, peppers, crust and even you (think post-Thanksgiving).

Stuffed not stuffy.

Stuff some vegetables with more vegetables and call it a day, or dinner… whatever!

The good thing about stuffed vegetables is that there are endless possibilities.

Green & red peppers stuffed with beans, zucchini stuffed with chickpeas, tomato-stuffed eggplant… see what I mean?

This is a pretty pliable recipe, but here’s something to reference:

Mushroom-stuffed tomatoes

5-7 tomatoes, cored & seeded (you can keep their caps if you want)

1 shallot, chopped

1 small yellow onion, chopped

2-3 garlic cloves, chopped

3 cups roughly chopped mushrooms (whichever type you prefer is fine)

1 1/4 cup panko breadcrumbs

a handful of chopped parsley

Parmesan cheese

Salt, pepper & olive oil

Preheat oven to 375°.

Add 2 tablespoons of olive oil to a medium pan over medium heat. Sauté the shallots, onion and garlic until translucent, then add the chopped mushrooms. Cook for about 7 minutes, then remove from heat. Season with salt & pepper and add the panko & parsley. Mix well and stuff each tomato with the mushroom mixture. Sprinkle Parmesan over each stuffed tomato.

Bake for about 25-30 minutes, or until tomatoes are tender & the panko golden crispy.