Mushroom Walnut Tomato Baked Peppers Recipes

ROASTED TOMATOES AND MUSHROOMS

Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

Ingredients

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

MUSHROOM, FETA, AND TOMATO BAKED PEPPERS

Mushroom, Feta, and Tomato Baked Peppers image

Make and share this Mushroom, Feta, and Tomato Baked Peppers recipe from Food.com.

Provided by hectorthebat

Categories One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 sun-dried tomatoes
2 teaspoons oil
175 g mushrooms
20 g hazelnuts
1 garlic clove
50 g breadcrumbs
1/2 bunch parsley
1 teaspoon chili
100 g feta
2 bell peppers
pepper

Steps:

Preheat the oven to 220C/Fan 200C/Gas 7. Roughly chop the sun-dried tomatoes. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 4 minutes.
Add the roughly chopped hazelnuts and fry for a further minute until the nuts are lightly toasted. Season with a good grind of black pepper and remove from the heat.
Stir in the tomatoes, garlic, breadcrumbs, parsley and chilli flakes until thoroughly combined. Break the cheese into small chunks and toss them through the stuffing lightly. Cut the peppers in half from top to bottom and carefully remove the seeds and membrane.
Place the peppers in a small foil-lined roasting tin, cut side up, and fill each half with the mushroom and feta stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35 minutes until tender, removing the foil for the last 10 minutes of the cooking time. Serve warm with a lightly dressed mixed salad.

Nutrition Facts : Calories 395.8, Fat 24.1, SaturatedFat 9.1, Cholesterol 45, Sodium 848, Carbohydrate 32.7, Fiber 5.6, Sugar 9.7, Protein 16

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