Mushroom-Stuffed TomatoesSubmitted by: YIYEHTOV
IntroductionThis is my own recipe-- flavorful and yummy! This is my own recipe-- flavorful and yummy!
* Red Ripe Tomatoes, 6 medium whole (2-3/5" dia)
* Olive Oil, 2 tbsp
*Sweet red onion, 3/4 cup
* Leeks, 3/4 cup (can be replaced by white onions)
* Peppers, sweet, red, raw, sliced, 1 cup
* Garlic, 4 clove, sliced
* Mushrooms, fresh, 4 cup pieces (mix of portabello and white is good)
* Parsley, .75 cup
*Lemon Zest, 1 tsp
* Sun Dried Tomatoes, .5 cup
* balsamic vinegar, 3 tablespoon
* Red Wine, 2 fl oz
* Salt, .5 tsp
* Parmesan Cheese, grated-- optional (not in nutrition facts)
Chop up the sundried tomatoes and soak in 1 cup boiling water.
2. Chop the onions, leeks, peppers, and garlic into small pieces. Heat 1 tbsp of the olive oil in a wok or pan, and sautee the leeks, peppers and garlic until onions are translucent and lightly browned. Remove to a bowl.
3. Add 1 more tbsp of olive oil to the pan; heat. Add the mushrooms gradually (so that the moisture in the mushrooms can evaporate and the mushrooms can carmelize-- otherwise they'll just get mushy) and sautee over high heat until browned.
4. Add the balsamic vinegar, wine, salt, lemon zest and herbs to the pan, and sautee until reduced to 1/3 the volume. Add the sun-dried tomatoes (drained), parsley, and onion mixture to the pan. Mix well, and turn off the heat.
5. Fill the tomato shells with the mushroom/onion mixture. Cover with aluminum foil and bake for 20 minutes in a 350 degree oven. Sprinkle one tablespoon of parmesean cheese on each tomato (if using) and cook, uncovered, for another 10 minutes.
Makes 6 servings of one stuffed tomato each.
Number of Servings: 6
Recipe submitted by SparkPeople user YIYEHTOV.