Juicy heirloom tomatoes are stuffed with a combination of mushrooms, Italian sausage, and fresh breadcrumbs to make a simple and light meal.
Author: Anne Papina
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
8-10 heirloom tomatoes
salt and freshly ground pepper to taste
2 tbsp extra virgin olive oil
1 yellow onion, finely diced
½ lb crimini mushrooms, chopped
4 garlic cloves, minced
1 lb mild Italian sausage, casings removed
¼ tsp red pepper flakes
2 tbsp fresh marjoram, minced
2 cups fresh bread crumbs, lightly toasted
¾ cup Parmigian-Reggiano cheese, grated
½ cup flat-leaf parsley, minced
Olive oil for drizzling
Instructions
Preheat oven to 375F
Core tomatoes, scooping out the seeds with a spoon. Season the insides with salt and pepper, and place tomatoes on a plate, cut side down.
In a saute pan over medium-high heat, saute the onion in the olive oil until translucent. Add the garlic and mushrooms, and saute for 5 minutes, until the mushrooms soften.
Then add the sausage and red pepper flakes. Cook, breaking the sausage into small pieces, until done (about 5 minutes). Remove from heat and cool about 10 minutes.
Stir the marjoram, bread crumbs, ½ cup cheese, and the parsley into the sausage mixture.
Stuff the tomatoes with the filling and place in a baking dish. Sprinkle tomatoes with the remaining cheese, and drizzle a bit of olive oil over the tops.
Bake 30-35 minutes or until tops are golden brown. Let stand 5 minutes before serving. Makes 8-10 stuffed tomatoes.
Recipe by Webicurean at http://blog.webicurean.com/2013/07/29/stuffed-heirloom-tomatoes-sundaysupper/