Ricotta-Portabella Stuffed Tomatoes

A gorgeous and tasty appetizer... 

Begin with large cherry tomatoes.

Vine-ripened, if possible, so they will be extra pretty.

 In a skillet, saute onions (7-8 minutes)

and then the mushrooms (5-6 minutes).

Add in a little white wine and "deglaze" the pan,

scraping up the yummy brown bits of cooked onion.

Cook and stir until wine has evaporated, about 3-4 minutes.

Garlic powder*.

Add 1/4 teaspoon of it.

I am going to spend the rest of the day saying the word "poudre."

Poudre, poudre, poudre.

Add in 1/2 teaspoon of Italian seasonings

(a mixture of basil, thyme, oregano, rosemary, etc.).

Remove pan from heat.

 And add in the parsley,

ricotta,

mozzarella,

and Parmesan cheeses.

Stir well and set bowl aside.

Gently cut off the tops of the tomatoes (using a serrated knife.)

Scoop out the pulp.

Set them in a parchment-lined (or greased) baking dish.

Fill each tomato to the brim with the cheese mixture.

 Then replace their tops like little French berets.

Bake at 350 degrees for 20-25 minutes.

I ended up with about 1/3 cup of left over filling.

Guess what I did with it?

Mmmmmm...

But it would have also been yummy spread on crostini and toasted.

Ricotta-Portabella Stuffed Tomatoes

Yield:  14-15 larger cherry tomatoes, 8 medium tomatoes

2 tablespoons unsalted butter, divided

1/2 cup finely diced yellow onion (this is about half of an onion)

4 ounces (about a handful) baby portabella mushrooms, finely chopped

1/4 cup dry white wine (I used a Sauvignon Blanc)

1/4 teaspoon garlic powder*

1/2 teaspoon Italian seasonings (mixture of basil, oregano, thyme, rosemary, etc.)

4 tablespoons of chopped fresh parsley (this is about half a bunch); ( you can substitute 2 tbsp dried parsley)

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

14-15 large cherry tomatoes (vine-ripened, if possible)

Preheat oven to 350.  Line a baking dish with parchment paper.

To make filling:

Melt 1 tablespoon of the butter in a large skillet.  Saute the onion for about 7-8 minutes over medium-high heat until translucent (and a little soft).  Add another tablespoon of butter, melt it, and then add the mushrooms, stirring very well.  Keep the heat at medium-high and stir often for about 5-6 minutes.  Pour in the white wine, stirring constantly, and cook until liquid has evaporated, about 3-5 minutes.  Add in seasonings and remove from heat.  

Transfer onion/mushroom mixture to a large bowl.  Mix in the parsley, then add the ricotta, mozzarella and Parmesan cheeses.  Stir well. 

To stuff tomatoes:

If you are using tomatoes from the vine and want to make a pretty presentation, keep part of the leaf/stem attached to the tomato by snipping with scissors, leaving about an inch.

Using a serrated knife and a gentle "sawing" motion, cut off the tops of the tomatoes and set them aside.  Carefully cut along the interior perimeter of the tomato, loosing the pulp, and then "scoop" out the seeds and pulp with a small spoon or your finger.  Try not to puncture the wall of the tomato.

Fill each tomato with about a teaspoon of the ricotta mixture, or just enough to make a pretty heap.  (Depending on how many tomatoes you use and what size they are, you may have some filling left over.)

Replace the tomato tops.

Bake for 20-25 minutes. 

Serve warm.

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*Is there a difference between garlic salt and garlic powder?

YES!

Garlic salt is salt and garlic mixed together. Garlic powder is garlic that has been dehydrated and pulverized. 

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