Mushroom-Stuffed Tomatoes

Name: Mushroom-Stuffed Tomatoes
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
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

By Barbara Kafka

Updated Oct. 11, 2023

Total Time: 41 minutes
Prep Time: 25 minutes
Cook Time: 16 minutes
Rating: 4(7)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

2tablespoons unsalted butter
2tablespoons fruity olive oil
⅓cup shallots, peeled and thinly sliced (4 to 6 shallots)
4medium cloves garlic, peeled, minced and mashed
2teaspoons kosher salt
Freshly ground black pepper
6large ripe tomatoes or 10 small ones (about 3 pounds)
¾pound chanterelles, cleaned, trimmed and sliced ½-inch thick
1teaspoon fresh marjoram leaves
2teaspoons fresh thyme
⅓cup orzo pasta
¼cup fresh Italian parsley, minced
4ounces mozzarella, cut into ¼-inch cubes

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.