Mushrooms are the steaks of produce with rich, earthy flavor and meaty texture, making them perfect candidates for a vegetarian version of legumes farcis.  Tomatoes are an ideal vessel because they cook faster than other vegetables while providing lots of juice to moisten the filling.  This recipe uses less bread than most stuffings, keeping the carb count down, or you can substitute rice to make it gluten-free.  Prepare in advance for easy entertaining and bake next to potatoes or a roaster chicken for a one pot clean up.

Difficulty:

Prep Time:  15 minutes

Cook Time:  45 minutes

Makes 4 tomatoes

4 med. Vine-Ripened Tomatoes

2 Tbsp. Extra Virgin Olive Oil

½ med. White Onion, finely diced

1 med. Garlic clove, germ removed and chopped

¼ lb. (2 c.) diced Cremini Mushrooms

2 fresh Thyme sprigs

1 Bay Leaf

½ cup. French Bread (stale), ½” dice

2 Tbsp. Milk

¼ cup. Chicken Stock

2 Tbsp. chopped Parsley, divided

Sea Salt and White Pepper

•Cut off the tomato tops making a 2” wide opening and scoop out half way with a spoon or butter curler; dice and reserve interiors with the juice and seeds for stuffing. 

•In a large heavy bottomed braiser on medium-high heat, add olive oil, onions, and garlic.  Sweat until translucent (5-7 min.); add mushrooms and herbs; cook for 5-7 more minutes.