Duxelles Stuffed Tomatoes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is a dairy-free option with a cheesy flavor.

Preheat the oven to 375°F (190°C).

Slice the tops off the tomatoes and scoop out the insides, reserving the flesh.

Finely chop the mushrooms, shallots, and garlic.

Heat butter and olive oil in a skillet over medium heat until melted.

Add the shallots and garlic, cooking until softened, about 2-3 minutes.

Stir in the chopped mushrooms and cook until they release their moisture, about 5-7 minutes.

Add thyme, parsley, salt, and pepper, cooking for another 2 minutes.

Remove from heat and stir in lemon juice and white wine, allowing to cool slightly.

Mix in bread crumbs and half of the grated cheese until combined.

Stuff each tomato with the duxelles mixture, packing it tightly.

Place the stuffed tomatoes in a baking dish and sprinkle with remaining cheese.

Drizzle with olive oil and season with salt and pepper.

Bake for 25-30 minutes, until the tomatoes are tender and the tops are golden brown.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens