Stuffed Tomatoes with Rice and Mushrooms make a pleasant lunch dish or an attractive accompaniment to main dishes.
(These are cheery tomatoes from our garden.)
Stuffed Tomatoes with Rice & Mushrooms
- 6 medium ripe tomatoes
- 3 Tbsp. olive oil
- 4 garlic cloves, finely minced
- 1 large yellow onions, chopped
- 2 cups cooked rice, medium-grain
- 1/2 lb. white button mushrooms, sliced
- 1-2 Tbsp. white wine
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 Tbsp. mayonnaise
- salt and freshly ground pepper, to taste
- 3 Tbsp. shredded cheddar cheese
Preheat an oven to 350F.
Slice the top from each tomato and reserve.
Scoop out pulp with a spoon and set aside. (You can use it later for tomato sauce or soup).
Heat the olive oil in a sauté pan over medium-low heat.
Add the garlic, onion, and mushrooms and sauté until beginning to brown, about 5-7 minutes.
Add cooked rice, white wine, season with spices, and add salt and pepper.
Cook for 5 minutes longer.
Mix in the mayonnaise.
Fill tomatoes with the rice mixture and sprinkle with cheese.
Replace tops of tomatoes and arrange stuffed tomatoes in a baking dish (roasting pan).
Bake, uncovered, until tomatoes are tender, about 20 minutes.
Serve hot or cold.