Recipe – Tomatoes Stuffed with Grilled Mushrooms and Parmesan Cheese

yield: 4 servings
Inspired by our Executive Director, Janiva Toler, this beautiful side dish recipe from the BA’s Chef Mark is a favorite spring treat for our Senior Independent Living residents and Christian Science nursing guests.

 

Ingredients
• 1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported)
• 2 tablespoons olive oil
• 1 tablespoon minced shallots
• 1/4 teaspoon chopped fresh rosemary
• 1/4 teaspoon chopped fresh thyme
• 4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes
• 1/4 cup fresh grated Parmesan cheese
• 1 handful mixed baby greens
• Sweet Shallot Vinaigrette

Preparation

In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 minutes.
Light a fire in a charcoal or gas grill. Using tongs, remove the mushrooms from the marinade and grill until slightly softened and browned, about 2 minutes on each side. Set them aside. (You can also complete this step ahead of time, refrigerate the mushrooms, and then bring them to room temperature when you’re ready to stuff the tomatoes.)
Meanwhile, prepare the tomatoes so that you can use them to serve your salad in. Preheat the oven to 325° F. Using a sharp knife, slice the tops off the tomatoes either flat or in a zigzag pattern; you need them later so don’t discard them. Using a melon baller or spoon, scoop out the insides. (You may want to save the insides for a sauce or another salad.) Set aside. Place the tomatoes into a 1-inch baking pan (you may have to adjust the bottoms—cutting carefully and only slightly—if they can’t sit upright), with their tops. Bake until the skins start to wrinkle, about 15 minutes.

3 Responses to Recipe – Tomatoes Stuffed with Grilled Mushrooms and Parmesan Cheese

  1. CQ says:

    Thanks for the yummy-sounding recipe.

    Good advice to save the scooped-out insides for another salad (or a tomato sandwich). As the old tried-and-true adage goes: Waste not, want not! 🙂

    Speaking of Parmesan cheese, a company that has recently changed its name from Galaxy Nutritional Foods to Go Veggie makes a delicious plant-based, non-dairy cheese with a Parmesan taste and texture. Look for the purple (not the blue) canister on the shelf in the refrigerated section of the grocery store (but first check out the Go Veggie website for its list of retailers).

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