Tomatoes Stuffed With Pepper Roasted Wild Mushrooms
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 6
- cooking spray
- 16 ounces mixed mushrooms
- 1/2 teaspoon black pepper
- 1 cup cooked basmati rice or 1 cup brown rice
- 1/4 cup dry breadcrumbs
- 2 tablespoons red wine and vinegar salad dressing
- 1 1/2 teaspoons dried dill weed
- 3 tablespoons fresh chives, chopped
- 6 large tomatoes
- salt
Recipe
- 1 spray an aluminum-foil-lined jelly roll pan with cooking spray.
- 2 arrange mushrooms on the pan in a single layer; spay with cooking spray and then sprinkle with pepper.
- 3 roast mushrooms at 425 degrees until tender, about 20 minutes; cool slightly.
- 4 chop mushrooms; combine with rice, breadcrumbs, vinaigrette and herbs.
- 5 slice tops from tomatoes and scoop out pulp with a spoon.
- 6 chop pulp and stir into mushroom mixture; season to taste with salt.
- 7 spoon mushroom mixture into tomatoes.
- 8 bake in a baking pan at 425 degrees until hot through, 10-15 minutes.
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