Stuffed Heirloom Tomatoes With Sausage And Cremini Mushrooms Recipes

SAUSAGE-AND-BASIL-STUFFED TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
• Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.

MUSHROOM-STUFFED TOMATOES

Steps:

• Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

SAUSAGE STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400f degrees.
• Remove stems from mushrooms and finely chop stems.
• Mix 2 tablespoons bread crumbs and parmesan in small bowl.
• Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
• Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
• Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
• Stir in remaining bread crumbs and black pepper.
• Remove from heat.
• Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
• Sprinkle with Parmesan mixture.
• Bake until heated through, about 9 minutes.