Tomatoes Stuffed with Mushrooms

Leave No Trace is a set of outdoor ethics encouraging conservation.  This means that Will and Tom foraged for or grew much of their food, though they did go to town every couple of months.  I enjoyed watching them at the grocery store debating want over need.   My mother invented this recipe when our tomato plants went crazy and we had fresh tomatoes all winter.

 

Mushroom Stuffed Tomatoes - The GBY

Yields1 Serving

 2 Tomatoes, large
 8 oz Button Mushrooms, sliced
 2 tsp Garlic, chopped
 2 tbsp Olive Oil
 ½ cup Red Wine
 1 tbsp Butter, melted
 ¼ cup Italian Breadcrumbs
 2 tbsp Parmesan Cheese, shredded

1

Preheat oven to 350 degrees.

2

Cut out the stem of the tomatoes. Carefully remove the inside of the tomato without piercing the shell. Set aside the shell and chop up the tomato insides. In a sauce pan, heat the oil and garlic on medium heat for 2 minutes. Add the mushrooms and tomato insides, cook for 5 minutes, until mushrooms have started to sweat. Add wine and simmer until reduced by half, about 15 minutes.

3

Mix the butter, bread crumbs and Parmesan cheese together. Set aside.

4

Using a slotted spoon, fill the tomato shells with the mushroom mixture. There will be some left over. Top the tomatoes with the bread crumb mixture.

5

Place tomatoes in roasting dish.

6

Bake for 20 minutes (or until topping is golden brown).

7

A nice accompaniment to Aglio Et Olio (Spaghetti with Oil and Garlic).

Ingredients

 2 Tomatoes, large
 8 oz Button Mushrooms, sliced
 2 tsp Garlic, chopped
 2 tbsp Olive Oil
 ½ cup Red Wine
 1 tbsp Butter, melted
 ¼ cup Italian Breadcrumbs
 2 tbsp Parmesan Cheese, shredded

Directions

1

Preheat oven to 350 degrees.

2

Cut out the stem of the tomatoes. Carefully remove the inside of the tomato without piercing the shell. Set aside the shell and chop up the tomato insides. In a sauce pan, heat the oil and garlic on medium heat for 2 minutes. Add the mushrooms and tomato insides, cook for 5 minutes, until mushrooms have started to sweat. Add wine and simmer until reduced by half, about 15 minutes.

3

Mix the butter, bread crumbs and Parmesan cheese together. Set aside.

4

Using a slotted spoon, fill the tomato shells with the mushroom mixture. There will be some left over. Top the tomatoes with the bread crumb mixture.

5

Place tomatoes in roasting dish.

6

Bake for 20 minutes (or until topping is golden brown).

7

A nice accompaniment to Aglio Et Olio (Spaghetti with Oil and Garlic).

Tomatoes Stuffed with Mushrooms

(Photography by: Mark Farinholt)

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