Mushroom-Stuffed Tomatoes

Name: Mushroom-Stuffed Tomatoes
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons fruity olive oil; ⅓ cup shallots, peeled and thinly sliced (4 to 6 shallots); 4 medium cloves garlic, peeled, minced and mashed; 2 teaspoons kosher salt; Freshly ground black pepper; 6 large ripe tomatoes or 10 small ones (about 3 pounds); ¾ pound chanterelles, cleaned, trimmed and sliced ½-inch thick; 1 teaspoon fresh marjoram leaves; 2 teaspoons fresh thyme; ⅓ cup orzo pasta; ¼ cup fresh Italian parsley, minced; 4 ounces mozzarella, cut into ¼-inch cubes

By Barbara Kafka

Updated October 10, 2023

Total Time: 41 minutes
Prep Time: 25 minutes
Cook Time: 16 minutes
Rating: 3(8)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

2 tablespoons unsalted butter
2 tablespoons fruity olive oil
⅓ cup shallots, peeled and thinly sliced (4 to 6 shallots)
4 medium cloves garlic, peeled, minced and mashed
2 teaspoons kosher salt
Freshly ground black pepper
6 large ripe tomatoes or 10 small ones (about 3 pounds)
¾ pound chanterelles, cleaned, trimmed and sliced ½-inch thick
1 teaspoon fresh marjoram leaves
2 teaspoons fresh thyme
⅓ cup orzo pasta
¼ cup fresh Italian parsley, minced
4 ounces mozzarella, cut into ¼-inch cubes

Ingredient Substitution Guide

Preparation

Step 1
In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt. Cook, covered tightly with microwave plastic wrap, at 100 percent for 4 minutes.
Step 2
Core tomatoes. Cut a ''lid'' from the top of each, and, if necessary, a small slice from the bottom so that it will stand upright. Scoop flesh and seeds from each tomato to leave a shell for stuffing. Coarsely chop flesh and tops and set aside.
Step 3
Prick each tomato shell through the skin 5 to 6 times. Sprinkle the inside with salt and pepper. Arrange tomatoes in a ring in a dish just large enough to hold them and at least 2 inches deep.
Step 4
Stir chopped tomatoes, chanterelles, herbs and orzo into shallot mixture. Cover tightly with microwave plastic wrap and cook at 100 percent for 7 minutes. Uncover and stir in parsley, mozzarella and pepper. Divide mixture among tomato shells. Cover tightly with microwave plastic wrap and cook 100 percent for 5 minutes. Serve immediately, or let cool to room temperature and refrigerate; reheat, covered, for 1 minute 30 seconds before serving.