Stuffed Tomatoes
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 cup water warm
- 1 cup morel mushrooms dried
- 1 cup chanterelle mushrooms dried
- 1 cup shiitake mushrooms dried
- 3 cups white wine
- 6 medium tomato cored, seeded
- 2 tablespoon shallot minced
- 1 cup onion finely diced
- 1/4 cup bread crumbs panko (japanese)
- 1 1/2 ounce goat cheese room temp
- 1 tablespoon parsley fresh, chopped
- Carbohydrate 33.6330802090739 g
- Cholesterol 5.949125 mg
- Fat 5.48430958334453 g
- Fiber 3.80696052007611 g
- Protein 8.71916312514246 g
- Saturated Fat 2.15789254166866 g
- Serving Size 1 1 Serving (297g)
- Sodium 664.245541667047 mg
- Sugar 29.8261196889978 g
- Trans Fat 0.461324416670049 g
- Calories 236 calories
Put mushrooms, water and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve liquid. Roughly chop mushrooms. Chop tomato tops and other usable bits and reserve. Use extra tomato if necessary. Sprinkle the cored and seeded tomatoes with salt and place upsidedown to drain. In a saute pan heat 2 tbsp of olive oil and add shallots, garlic and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes, then add 1/2 cup of the reserved mushroom liquid to the pan and cook for another 45 minutes or until most of the liquid is absorbed. Add the Panko breadcrumbs and chopped tomato and stir to combine. Season to taste with salt and pepper. Remove from heat. Preheat the broiler. Mix the goat cheese and parsley. Stuff each tomato with the mushroom filling and top with a thin layer of the goat cheese mixture. Place tomatoes on baking sheet and heat under broiler 2-3 minutes and the cheese is slightly melted and golden.
