MUSHROOM-STUFFED TOMATOES
This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
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