GUEST RECIPE FEATURE by

JAY WESTBROOK, Beautiful Fowl River, Alabama USA


Stuffed ROMA TOMATOES w/ BRIE Cheese & Fresh MUSHROOMS

Table of Contents: VEGETABLES

 

4 large Roma tomatoes

1 T. extra virgin olive oil

½ tsp. salt; plus extra, divided

8 oz. fresh mushrooms

½ medium onion, finely chopped

½ tsp. Tony Chachere’s Original Creole Seasoning

2 oz. plus extra Brie cheese for garnish, divided

1 cup Panko breadcrumbs, divided

Scant 1/8 tsp. garlic salt

 

 

 

 

 

Wash the tomatoes; then lengthwise cut into halves.  Put the olive oil into a non-stick skillet; then scoop the tomato pulp and seeds out of the tomato halves into the skillet.  Salt the scooped out insides of the tomato halves and place in a spray-oiled baking dish.

 

Put the mushrooms into a bowl of cold water to wash very quickly.  Drain quickly; then place the mushrooms on paper towels to continue draining.  Toss the mushrooms around on the paper towel to drain any water lingering in the mushroom caps.  Then, finely chop the mushrooms.

 

Use kitchen scissors, to snip the tomato pulp in the skillet into pieces; then add the chopped mushrooms and onions.  Stir in the Tony Chachere’s Seasoning and the ½ tsp. salt.  Begin cooking on medium-high until ingredients are hot; then reduce heat to medium.  Cook until all ingredients are soft; then remove from the heat.

 

Dice the 2-oz. of Brie cheese and add to the mushroom stuffing along with 2/3 cup of the Panko breadcrumbs.  Stir to mix; then taste for salt.  Add more salt or Tony Chachere’s Seasoning, if desired.

 

Sprinkle a small amount to the remaining 1/3-cup of Panko breadcrumbs into the tomato shells; then fill the shells with the mushroom stuffing.  Add the garlic salt to the remaining Panko breadcrumbs, stir to mix; then sprinkle the remaining Panko breadcrumbs on the tops of the stuffing.

 

Cut 8 thin slices of Brie cheese and place one slice on top each stuffed tomato shell.

 

Bake, uncovered, at 350 degrees for 35 to 40 minutes or until the stuffing is well set and the tops of the tomato shells are browned.

 

Our son, Jay, gave me this original recipe.  He is a great “chef”, inventing as he goes, often using what he has on hand in the refrigerator and pantry without having to make a special run to the supermarket.  Don’t ever turn down an invitation for dinner at his house!  He can concoct some super good recipes.

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