CookEat Recipe
Tomatoes Stuffed with Mushrooms
Ripe tomato halves with a gently mounded mushroom, milk-bread and Parmesan filling, with two simpler preparations included.
Method
Steps
Step 1
Gather the ingredients: 4 medium ripe tomatoes, about 800 g; 20 g dried porcini mushrooms; 30 g onion, finely chopped; 20 g celery, finely chopped; 1 tablespoon finely chopped parsley; 30 g butter: 20 g for the filling and 10 g for the baking dish; 1 tablespoon olive oil; 5 g soft bread without hard crust; 30 ml milk, divided into 15 ml for the bread and up to 15 ml as needed; 15 g grated Parmesan; 1 egg yolk; alternatively 1 small whole egg if the filling is dry enough; Salt and black pepper; Water for soaking the mushrooms.
Step 2
Soak the dried mushrooms in warm water for about 20 minutes. Lift them out, rinse away any grit and chop very finely. Soften the 5 g bread in 15 ml milk and mash to make about a tablespoon of thick milk-bread paste. Halve the tomatoes across their middle, remove the seeds, and season the cavities with salt and pepper.
Step 3
Melt 20 g butter in a small saucepan. Cook the onion, celery and parsley gently for about 6–8 minutes until lightly coloured. Add the finely chopped mushrooms and milk-bread paste. Cook gently for about 15–20 minutes, adding the remaining milk a little at a time only if needed. The filling should be moist but not runny.
Step 4
Remove the filling from the heat and let it become lukewarm. Mix in the Parmesan and egg yolk. A small whole egg may replace the yolk if the filling is dry enough to absorb it; do not add both. Adjust salt and pepper.
Step 5
Heat the oven to 180°C. Butter a baking dish with the remaining 10 g butter and add the olive oil. Arrange the tomato halves skin-side down and fill their cavities, mounding the filling a little above each tomato. Bake for about 25–35 minutes until the tomatoes are tender and the centre of the filling reaches 74°C. Serve hot as a side dish.
Step 6
Simpler garlic-and-parsley version: for 4 medium tomatoes, omit the entire mushroom filling, butter, milk, bread paste, Parmesan and egg. Mix 1 finely chopped garlic clove, 1 tablespoon chopped parsley, just 10 g dry breadcrumbs, salt and pepper. Halve and deseed the tomatoes, add this mixture to the cavities, place in a baking dish and drizzle with 2 tablespoons olive oil. Bake at 180°C for about 25–35 minutes until tender.
Step 7
Unstuffed butter-baked version: for 4 medium tomatoes, omit both fillings. Scatter 15 g butter in small pieces in a wide baking dish. Set the halved, deseeded tomatoes on the butter, skin-side down. Season with salt and pepper, drizzle with 1 tablespoon olive oil and scatter another 15 g butter over them. Bake uncovered at 180°C for about 30–40 minutes until tender, and serve with the buttery juices.
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