Stuffed tomatoes

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyMedium
50g dried morel mushrooms
50g dried chanterelle mushrooms
50g dried shiitake mushrooms
240ml warm water
700ml white wine
6 medium tomatoes, cored, seeded plus 1 tomato, chopped
1/2 tsp salt
2 tbsp olive oil
20g minced shallots
10g minced garlic
160g finely diced onion
125g panko crumbs (Japanese)
1/4 tsp pepper
100g goat cheese, room temperature
5g chopped fresh parsley leaves
1) Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.

2) Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tbsp olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 mins then add 120ml of the reserved mushroom liquid to pan and cook for another 4 or 5 mins, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.

3) Preheat the grill. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the grill for 2 to 3 mins until cheese is slightly melted and golden.

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