MUSHROOM STUFFED TOMATOES

By BobD

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons fruity olive oil
• 1/3 cup shallots, peeled and thinly sliced (4 to 6 shallots)
• 4 medium cloves garlic, peeled, minced and mashed
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 6 large ripe tomatoes or 10 small ones (about 3 pounds)
• 3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick
• 1 teaspoon fresh marjoram leaves
• 2 teaspoons fresh thyme
• 1/3 cup orzo pasta
• 1/4 cup fresh Italian parsley, minced
• 4 ounces mozzarella, cut into 1/4-inch cubes

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt. Cook, covered tightly with microwave plastic wrap, at 100 percent for 4 minutes.

Core tomatoes. Cut a ''lid'' from the top of each, and, if necessary, a small slice from the bottom so that it will stand upright. Scoop flesh and seeds from each tomato to leave a shell for stuffing. Coarsely chop flesh and tops and set aside.

Prick each tomato shell through the skin 5 to 6 times. Sprinkle the inside with salt and pepper. Arrange tomatoes in a ring in a dish just large enough to hold them and at least 2 inches deep.

Stir chopped tomatoes, chanterelles, herbs and orzo into shallot mixture. Cover tightly with microwave plastic wrap and cook at 100 percent for 7 minutes. Uncover and stir in parsley, mozzarella and pepper. Divide mixture among tomato shells. Cover tightly with microwave plastic wrap and cook 100 percent for 5 minutes.

Serve immediately, or let cool to room temperature and refrigerate; reheat, covered, for 1 minute 30 seconds before serving.