Stuffed Broiled Tomatoes
Ingredients:
1 large tomato
1 portabella mushroom
Kosher salt
1 tbsp extra virgin olive oil
1/2 tsp dill
1/4 tsp black pepper
1 tbsp goat cheese
Preparation:
Slice the top off the tomato.
Scrape out the seeds, leaving all the chambers intact.
Sprinkle liberally with kosher salt and turn upside down onto a rack positioned
over a plate.
Let drain for about 15 minutes.
In the meantime, chop up the portabella roughly and place in a food processor.
Pulse a few times until it’s chopped into few fine little bits.
Heat up oil in a pan, add the mushrooms and cook for three minutes.
Sprinkle with kosher salt, dill (dried works fine) and a few grinds of fresh black
pepper.
Add the drained juice from the tomato and cook for another minute.
Heat the broiler.
Stuff the chambers of the tomato with the sautéed mushroom and top with the
goat cheese.
Broil for six minutes.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
