Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese

Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese

Info

Rating
Calories
106.0
Protein
4.0
Sodium
113.0
Fat
9.0

Description

This beautiful side dish is perfect not only because it looks gorgeous but also because it's totally consumable! This creation was inspired by a dish I had in Puerto Rico, where I enjoyed a typical mofongo (mashed plantain dish) served in a pilón—which is a kind of mortar. I thought then, "Wouldn't this be great in a tomato?" Since then, I've been dreaming up all kinds of tomato stuffers! My first choice—as far as mushroom fillers—is domestic oyster, shiitake, or portobellos, which you can easily grill (or sauté!) ahead of time. Also, Manchego is another delicious option for the cheese.

Ingredients

1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported)
2 tablespoons olive oil
1 tablespoon minced shallots
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes
1/4 cup fresh grated Parmesan cheese
1 handful mixed baby greens
Sweet Shallot Vinaigrette

Directions

  1. In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 minutes.
  2. Light a fire in a charcoal or gas grill. Using tongs, remove the mushrooms from the marinade and grill until slightly softened and browned, about 2 minutes on each side. Set them aside. (You can also complete this step ahead of time, refrigerate the mushrooms, and then bring them to room temperature when you're ready to stuff the tomatoes.)
  3. Meanwhile, prepare the tomatoes so that you can use them to serve your salad in. Preheat the oven to 325° F. Using a sharp knife, slice the tops off the tomatoes either flat or in a zigzag pattern; you need them later so don't discard them. Using a melon baller or spoon, scoop out the insides. (You may want to save the insides for a sauce or another salad.) Set aside. Place the tomatoes into a 1-inch baking pan (you may have to adjust the bottoms—cutting carefully and only slightly—if they can't sit upright), with their tops. Bake until the skins start to wrinkle, about 15 minutes.
  4. When the tomatoes are finished, remove the tops and stuff with alternate layers of the mushroom mixture and the cheese. Place the tomatoes back into the oven (without the tops) just until the cheese starts to melt, about 5 minutes.
  5. Top each tomato with a bit of the mixed baby greens and a drizzle of the vinaigrette. Cover with the tomato tops, and serve.

Tags

    Mushroom Tomato Vegetable Appetizer Marinate Fourth of July Vegetarian Backyard BBQ Dinner Summer Grill Grill/Barbecue Party Advance Prep Required Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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