stuffed tomatoes with mushrooms
Copy-and-Print version of recipe at bottom of page!
As tomato season is winding down, there is still time for some juicy & delicious stuffed tomatoes!
INGREDIENTS:
8 firm tomatoes of any kind
8 ounces fresh mushrooms of any kind
1 onion
salt & pepper to taste
a flavorful cheese such as Gruyere
First prepare the tomatoes by washing, halving, & scooping out the seeds. I put the centers into the casserole dish around the tomatoes, because they are also tasty!
Next, wash & slice the mushrooms; or they can be finely diced.
Peel & dice the onion…
Now, just heat a skillet on medium heat with about 2 tablespoons oil (canola oil is good for your heart & wonderful for cooking)!
When the skillet is hot, add the onion. Stay close by & stir every so often.
The onion should just slowly caramelize to give it a delicious, golden brown flavor which is not bitter or sharp, but almost sweet…
When the onions are a beautiful golden brown, sprinkle with salt, & add the mushrooms…if you think the onions will burn if cooked any longer, then just remove them from the pan first, & saute the mushrooms separately…
Saute the mushrooms until cooked through & flavorful…they will not get much softer when baking in the oven, so cook them well & salt them to your liking.
Fill the tomatoes with the mushroom~onion mixture…add freshly grated black pepper to taste, and then cover with foil…
…and place into a 350-degree oven…Allow to bake for about 20 to 25 minutes, until tomatoes are softened.
In the meantime, grate some flavorful cheese, such as Gruyere. Then, just sprinkle each tomato with a generous portion of cheese, & bake for an additional 5 minutes uncovered.
Enjoy!
love,
Clay Ball
Copy-and-Print version below!
Tomatoes Stuffed with Mushroom & Onion
INGREDIENTS:
8 firm tomatoes of any kind
8 ounces fresh mushrooms of any kind
1 onion
salt & pepper to taste
a flavorful cheese such as Gruyere
First prepare the tomatoes by washing, halving, & scooping out the seeds. I put the centers into the casserole dish around the tomatoes, because they are also tasty!
Then, wash & slice the mushrooms; or they can be finely diced.
Peel & dice the onion…
Heat a skillet on medium heat with about 2 tablespoons oil (canola oil is good for your heart & wonderful for cooking)!
When the skillet is hot, add the onion. Stay close by & stir every so often.
The onion should just slowly caramelize to give it a delicious, golden brown flavor which is not bitter or sharp, but almost sweet…Mmm!
When the onions are a beautiful golden brown, sprinkle with salt, & add the mushrooms…(if you think the onions will burn if you cook them any longer, just remove them from the pan & saute the mushrooms separately)
Sautee the mushrooms until cooked through & flavorful…they do not seem to get much softer when baking in the oven, so cook them well & salt them to your liking.
Then, just fill the tomatoes with the mushroom & onion mixture, & sprinkle with freshly ground black pepper to taste.
Cover with foil, and then place in 350 degree oven. Allow to bake for about 20 to 25 minutes, or until tomatoes are softened.
In the meantime, grate some flavorful cheese, such as Gruyere.
Sprinkle cheese on each tomato, & bake for an additional 5 minutes uncovered.
Enjoy!
love,
Clay Ball
