Stuffed Tomatoes with Rice & Mushrooms

Stuffed Tomatoes with Rice and Mushrooms makes a pleasant lunch dish or an attractive accompaniment to main dishes.


(These are cheery tomatoes from our garden.)



Ingredients:

• 6 medium ripe tomatoes
• 3 Tbsp. olive oil
• 4 garlic cloves, finely minced
• 1 large yellow onions, chopped
• 2 cups cooked rice, medium-grain
• 1/2 lb. white button mushrooms, sliced
• 1-2 Tbsp. white wine
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 Tbsp. mayonnaise 
• salt and freshly ground pepper, to taste
• 3 Tbsp. shredded cheddar cheese

Directions:

Preheat an oven to 350F. 

Slice the top from each tomato and reserve. Scoop out pulp with a spoon and set aside. (You can use it later for tomato sauce or soup).

Heat the olive oil in a sauté pan over medium-low heat. Add the garlic, onion and mushrooms and sauté until begin to brown, about 5-7 minutes. Add cooked rice, white wine, season with spices, and add salt and pepper. Cook for 5 minutes longer. Mix in the mayonnaise.

Fill tomatoes with the rice mixture and sprinkle with cheese. Replace tops of tomatoes and arrange stuffed tomatoes in a baking dish (roasting pan). Bake, uncovered, until tomatoes are tender, about 20 minutes. Serve hot or cold.