MUSHROOM-STUFFED TOMATOES

Mushroom-Stuffed Tomatoes image

Provided by Barbara Kafka

Categories dinner, lunch, appetizer, main course, side dish

Time 41m

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 tablespoons fruity olive oil
1/3 cup shallots, peeled and thinly sliced (4 to 6 shallots)
4 medium cloves garlic, peeled, minced and mashed
2 teaspoons kosher salt
Freshly ground black pepper
6 large ripe tomatoes or 10 small ones (about 3 pounds)
3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick
1 teaspoon fresh marjoram leaves
2 teaspoons fresh thyme
1/3 cup orzo pasta
1/4 cup fresh Italian parsley, minced
4 ounces mozzarella, cut into 1/4-inch cubes

Steps:

In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt. Cook, covered tightly with microwave plastic wrap, at 100 percent for 4 minutes.
Core tomatoes. Cut a ''lid'' from the top of each, and, if necessary, a small slice from the bottom so that it will stand upright. Scoop flesh and seeds from each tomato to leave a shell for stuffing. Coarsely chop flesh and tops and set aside.
Prick each tomato shell through the skin 5 to 6 times. Sprinkle the inside with salt and pepper. Arrange tomatoes in a ring in a dish just large enough to hold them and at least 2 inches deep.
Stir chopped tomatoes, chanterelles, herbs and orzo into shallot mixture. Cover tightly with microwave plastic wrap and cook at 100 percent for 7 minutes. Uncover and stir in parsley, mozzarella and pepper. Divide mixture among tomato shells. Cover tightly with microwave plastic wrap and cook 100 percent for 5 minutes. Serve immediately, or let cool to room temperature and refrigerate; reheat, covered, for 1 minute 30 seconds before serving.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 765 milligrams, Sugar 7 grams, TransFat 0 grams