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.