Balsamic Mushroom Stuffed Tomato over Pasta |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 2 |
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I got this idea after seeing a similar item made at my old job. All they had in the tomatoes was cheese and bread crumbs, and it was served alone. That was too boring for me! I chose angelhair for my pasta. Ingredients:
4 roma tomatoes |
6 white button mushrooms, chopped |
1 tablespoon minced garlic |
2 tablespoons balsamic vinegar |
4 ounces cooked pasta |
1/4 cup panko breadcrumbs |
2 tablespoons olive oil |
1/3 cup parmesan cheese |
italian seasoning |
Directions:
1. Remove tops of tomatoes, scoop out centers.
2. Stand tomatoes in a plastic container, place mushrooms in between.
3. Poor small, equal amounts of vinegar into the tomatoes, poor remaining vinegar over mushrooms.
4. Add garlic to each tomato, add remaining to mushrooms.
5. Let everything soak for an hour in the refrigerator.
6. Pour vinegar out of tomatoes into a frying pan.
7. Add mushrooms to the pan, saute until the vinegar has thickened.
8. Scoop mushrooms into each tomato.
9. Add equal amounts of bread crumbs to each tomato, top with cheese.
10. Bake the tomatoes in a small casserole dish for 20 minutes at 350 degrees.
11. Prepare pasta while the tomatoes bake.
12. Plate pasta, drizzle oil over it, add seasoning.
13. Place the tomatoes in the center of the pasta, two for each serving.
14. Once ready to eat, cut the tomato and spread over pasta.
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