Mushroom and Herb Stuffed Tomatoes |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Adapted from Classic Canadian Cooking. Salt is listed twice because it is used two different ways. Ingredients:
6 large tomatoes (or 12 small ones) |
1/2-3/4 teaspoon salt |
1 lb white button mushrooms, thinly sliced |
3 tablespoons lemon juice |
1/2 cup olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dry mustard |
2 tablespoons parsley, finely chopped |
1 tablespoon chives, finely chopped |
1 teaspoon fresh basil, finely chopped |
1/2 teaspoon dried marjoram |
1 garlic clove, crushed |
Directions:
1. Cut a 1 -1 1/2 opening in the stem end of each tomato.
2. Remove seeds and pulp.
3. Sprinkle salt lightly inside tomatoes.
4. Turn upside down and drain on paper towels for 1 hour.
5. Meanwhile, combine all remaining ingredients.
6. Toss lightly and let marinate for 1 hour.
7. Fill the tomatoes with the mushroom mixture.
8. If there is dressing left, divide it equally among all tomatoes.
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