Stuffed Tomatoes
The taste is amazing. Worth every bit of work. This has been a hit with everyone everytime I have made it.
The taste is amazing. Worth every bit of work. This has been a hit with everyone everytime I have made it.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 cup water warm
- 1 cup morel mushrooms dried
- 1 cup chanterelle mushrooms dried
- 1 cup shiitake mushrooms dried
- 3 cups white wine
- 6 medium tomato cored, seeded
- 2 tablespoon shallot minced
- 1 cup onion finely diced
- 1/4 cup bread crumbs panko (japanese)
- 1 1/2 ounce goat cheese room temp
- 1 tablespoon parsley fresh, chopped
- Carbohydrate 33.6330802090739 g
- Cholesterol 5.949125 mg
- Fat 5.48430958334453 g
- Fiber 3.80696052007611 g
- Protein 8.71916312514246 g
- Saturated Fat 2.15789254166866 g
- Serving Size 1 1 Serving (297g)
- Sodium 664.245541667047 mg
- Sugar 29.8261196889978 g
- Trans Fat 0.461324416670049 g
- Calories 236 calories
Step-by-step
- Put mushrooms, water and wine into a container and soak until mushrooms are rehydrated.
- Remove mushrooms and squeeze out excess liquid. Reserve liquid.
- Roughly chop mushrooms.
- Chop tomato tops and other usable bits and reserve. Use extra tomato if necessary.
- Sprinkle the cored and seeded tomatoes with salt and place upsidedown to drain.
- In a saute pan heat 2 tbsp of olive oil and add shallots, garlic and onion.
- Cook until translucent.
- Add mushrooms and cook for about 5 minutes, then add 1/2 cup of the reserved mushroom liquid to the pan and cook for another 45 minutes or until most of the liquid is absorbed.
- Add the Panko breadcrumbs and chopped tomato and stir to combine.
- Season to taste with salt and pepper.
- Remove from heat.
- Preheat the broiler.
- Mix the goat cheese and parsley.
- Stuff each tomato with the mushroom filling and top with a thin layer of the goat cheese mixture.
- Place tomatoes on baking sheet and heat under broiler 2-3 minutes and the cheese is slightly melted and golden.
Dried wild mushrooms do the heaviest lifting in this dish, concentrating massive amounts of glutamates and umami compounds during their long soak in white wine and water. When you squeeze out the excess liquid after rehydration, you capture a potent stock that infuses the finely diced onions, minced garlic, and shallots with deep earthy complexity as it reduces slowly for forty-five minutes. Because tomatoes naturally release excess moisture when heated, salting them ahead and draining them upside down prevents the filling from becoming waterlogged during baking.
- Rehydrate the dried morels, chanterelles, and shiitakes in a tightly covered container to prevent aromatic compounds from escaping into the room.
- Simmer the mushroom and wine mixture in a wide-bottomed sauté pan to maximize surface area evaporation and concentrate the savory liquids efficiently.
- Fold panko breadcrumbs directly into the warm mushroom mixture just before stuffing so the Japanese style flakes absorb stray moisture while maintaining their structural integrity.
- Keep a close watch during the final broiling stage, pulling the baking sheet out the exact moment the goat cheese turns golden after two to three minutes under direct heat.
Leftovers hold up well in the refrigerator for up to three days, though freezing is not recommended due to the high water content of the fresh tomatoes. Reheat individual portions gently in a toaster oven rather than a microwave to keep the exterior crust crisp.
