Best Tomato And Bocconcini Stuffed Mushrooms With Mixed Greens Recipes

MUSHROOM-STUFFED TOMATOES

Mushroom-Stuffed Tomatoes image

This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded cheddar cheese, divided

Steps:

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

TOMATO & BOCCONCINI-STUFFED MUSHROOMS WITH MIXED GREENS RECIPE - (4/5)

Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens Recipe - (4/5) image

Provided by franny-2

Number Of Ingredients 15

Ingredients

1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
1/4 cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
MIXED GREENS
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Steps:

1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat. 2 Preheat oven to 425°F (220°C). 3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil. 4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly. 5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms. Serves 10 as a first course Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve

SPINACH AND MUSHROOM MEDLEY RECIPE - (4/5)

Spinach and Mushroom Medley Recipe - (4/5) image

Provided by Johanna

Number Of Ingredients 7

Ingredients

2 tsp olive oil
2 medium garlic cloves, minced
1/2 cup enoki mushrooms (or straw)
3/4 lb fresh spinach leaves, washed; stemmed; coarsely chopped (about 2 1/2 cups)
2 tbsp fresh lemon juice
1 pinch salt
1 pinch black pepper, freshly ground

Steps:

1 Add oil to wok and heat over medium-high. Add garlic and stir-fry 10 seconds; add mushrooms and cook 2 minutes. 2 Add spinach, cover, and simmer for 2 to 3 minutes (spinach will begin to wilt). When ready to serve, season with lemon juice, salt, and pepper.