Cold stuffed tomatoes with mushrooms
I mention this in my tomatoes stuffed with cheese recipe, but it's equally applicable here. There are two ways of stuffing raw tomatoes. The easiest is to cut them in half and scoop out the centres. This is good if you are going to put them on a plate and serve them at the table. They look nice garnished with a few fresh parsley or basil leaves and perhaps a spot of tofu mayonnaise or sour-cream. If, however, you want to take them on a picnic, and I suggest you try that, you might find that stuffed whole tomatoes stay in one piece until you get to the picnic site. To prepare the whole tomatoes, cut out the green stalky bits with a knife and scoop out the centres with a teaspoon.
Ingredients
5 to 7 tomatoes
3-400g fresh mushrooms
2 or 3 cloves of garlic
1 cup of breadcrumbs
A few sprigs each of parsley, celery leaves and basil and a couple of spring
onions
2 or 3 tablespoons of olive oil
Salt
Black pepper
Fry the mushrooms in the olive oil until they any water they
produce has evaporated. Add the breadcrumbs and fry for a further 2 or3 minutes.
Transfer the contents of the pan to a bowl and mix in the chopped herbs, salt
and pepper. Leave the mixture to cool and then stuff the tomatoes.