Mushroom Stuffed Tomatoes

Mushroom Stuffed Tomatoes

 

Ingredients:

6 large tomatoes* or 1 pound of cherry tomatoes
3 tablespoons butter
1 pound mushrooms, chopped fine, or blended in a food processor
1 clove garlic, minced
salt and pepper to taste
2 tablespoons cream
1/4 cup breadcrumbs
grated Parmesan, as needed
chopped parsley, as needed

Directions:

• Preheat oven to 400F. Cut each tomato in half horizontally. Scoop out about 1/4 cup of the insides from each half. Season with salt and pepper.

• In a large skillet over high heat melt the butter with the garlic and cook until fragrant, about 2 minutes.

• Add the mushrooms and cook until well reduced in size and dark brown in color, about 20 minutes.

• Add cream and continue to cook until almost all the way evaporated. Season to taste with salt and pepper.

• Remove from heat and add the breadcrumbs, stir well.

• Fill each tomato half with about 1/4 cup of the mushroom filling, until all the filling is used. It is okay to mound the mushroom filling up on top.

• Sprinkle with Parmesan and parsley. Place on a baking sheet and bake at 400F for 8 minutes or until tomatoes are soft and the top is browned.