Sometimes, I just gotta stuff something.
I know, I know, it sounds a little dirty, but I find stuffed foods to be a little more extravagent than your “steamed broccoli” or “sauteed spinach”. Everyone deserves a little extravagence in their lives.
After making this, both Tara and I determined that this would make a great side dish, probably served with a nice piece of prime rib.
- 5 oz. dried wild mushrooms
- 3 oz. rum
- 6 oz. water
- 4 tomatoes
- 2 tbsp olive oil
- 1 red skin potato, peeled and diced
- 1 red onion, diced
- 1 tbsp white wine vinegar
- 4fl oz double cream
- 3/4 cup of bread crumbs
- 1/2 cup parmesan cheese, shredded
- drizzle of olive oil
- drizzle of balsamic vinegar
- fresh oregano (garnish)
Place the mushrooms in a small bowl. Add the rum and water, allowing the mushrooms to reconstitute, approximately 1 hour.
After the one hour, rre-heat the oven to 425 degrees F.
Remove the top of the tomatoes. Spoon out the pulp inside and discard, leaving a shell.
Meanwhile, heat the oil in a medium skillet pan. Add the the potatoes and cook over medium heat for 10 minutes, allowing them to to become slightly brown. Add the onions and cook until they become translucent.
Dice the mushrooms, and add them to the potato/onion melange. Stir in the vinegar, cream and a splash of water and simmer gently for 10-12 minutes to reduce. Add the breadcrumbs and cheese, and mix well. Cook for 1 – 2 minutes and remove from heat.
Remove the stuffing from the heat and spoon the mixture into the tomatoes. Place in a glass baking dish, and drizzle with olive oil.
Bake in the oven for 6-7 minutes. Remove from oven and drizzle a little balsamic over each tomato. Garnish with oregano and serve.