We return with joy to Sunday's at Moosewood Restaurant for another recipe using those vegetables I usually avoid. This time it's tomatoes and mushrooms.
What enticed me into trying this recipe is that last summer I featured a recipe of beef stuffed tomatoes by the Two Fat Ladies, which I loved. So I was anxious to try out this vegetarian alternative to see how it compared.
Once again, this recipe suits our requirements for easy summer dinners because it's light and easy to assemble.
Chopped baby 'bella mushrooms are sauteed in olive oil with your choice of fresh herbs ( I had thyme, oregano, and basil on hand) and salt and pepper to taste. You can also throw in spinach or another green if you want to add more depth and flavor.
Two eggs are then beaten in with a pinch of flour, to bind the mixture together.
Meanwhile, cut the tops off of your medium sized tomatoes and gently scoop out the insides with a spoon, careful not to puncture the sides. You want to create little bowls to hold the mushroom mixture that you've lightly sauteed. Then top the stuffed tomatoes with bread crumbs and shredded cheese.
Place the tomatoes into a casserole dish, add half and inch of water to the bottom of the dish. Cover the casserole and bake at 400 F twenty minutes covered, then an additional ten minutes uncovered to allow the cheese and bread crumbs to get toasty.
While the stuffed tomatoes are baking, relax and enjoy a glass of wine with goat cheese that has been sprinkled with olive oil and served on your favorite cracker.
And here's the finished dish. As to the comparison with its meaty cousin? Just as delicious.
So if you are looking for a vegetarian alternative, give this dish a try, even your most dedicated carnivore will be pleased.