It was rainy down here in the Orlando area this weekend. Today the temperature only topped out at about 70 degrees. It's going to be in the 40's tonight. But then it's going back up to 90 this weekend. Crazy!
Still we are on the healthy and lighter eating kick for the warm months. As part of my "Tomato Talk" and "Salad Days" series (so you can find it under both for later reference if you want to make this dish), I am bringing you a salad that can be served warm on a cooler night or room temperature on a hot day.
|Tomato Talk/Salad Days Part III - |
Stuffed Tomatoes with Mushrooms and Garlic
4 vine ripened tomatoes
1 1/2 tablespoon olive oil
1/2 cup diced baby bella (crimini) mushrooms
1 tablespoon Elephant garlic, chopped
2 teaspoons dried thyme
2 teaspoons Balsamic vinegar
Course sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon grated Parmesan cheese
Other: Cooking spray
Fresh parsley for garnish (optional)
Preheat oven to 375 degrees.
Slice tomatoes into quarters but not all the way through so that the four slices are still connected.
Add olive oil to skillet. Heat skillet over medium heat for about one minute and then add the diced mushrooms. Cook mushrooms for about four minutes until browned.
Add garlic and cook for one more minute.
Stir in thyme and Balsamic vinegar. Add salt and pepper.
Spray baking dish with cooking spray. Add sliced tomatoes, open side up. Spoon 1/4 of the mushroom and garlic mixture into each tomato.
Bake for ten minutes.
Turn on broiler. Top each tomato with 1/4 of the Parmesan cheese. Broil for about three minutes until cheese slightly browns.
Top with fresh parsley, if using.
Serve immediately or let sit at room temperature until ready to serve. Great with baked chicken or fish.