Best 4 Yellow Tomatoes Stuffed With Grilled Wild Mushrooms And Parmesan Cheese Recipes

**Indulge in a Culinary Adventure with Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese**

Embark on a delightful culinary journey with a unique and flavorful dish that combines the vibrant colors of yellow tomatoes with the earthy essence of wild mushrooms. These succulent tomatoes are carefully hollowed out and filled with a delectable mixture of grilled wild mushrooms, aromatic herbs, and a touch of Parmesan cheese. The perfect balance of flavors and textures creates a symphony in your mouth, leaving you craving more. Accompanying this main course are two enticing recipes: a refreshing cucumber salad with a tangy dressing and a rich and creamy mushroom sauce that elevates the dish to new heights of deliciousness. Get ready to tantalize your taste buds as you explore these culinary creations that celebrate the bounty of nature's finest ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM-STUFFED TOMATOES

Mushroom-Stuffed Tomatoes image

This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded cheddar cheese, divided

Steps:

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS

Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs image

Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard, such as Maille
Kosher salt and freshly cracked black pepper
4 large portobello mushroom caps, stems and gills removed
1 large shallot, minced
2 large cloves garlic, minced
Pinch red pepper flakes
2 cups diced yellow squash (2 to 3 squash)
2 cups diced zucchini (1 to 2 zucchini)
2 plum tomatoes, diced
1/2 cup panko
1/2 cup freshly grated Parmesan
2 tablespoons minced parsley leaves

Steps:

Position an oven rack 4 inches from the broiler and preheat the broiler to high.
Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

MUSHROOM PARMESAN

Mushroom Parmesan image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Preheat the oven to 400 degrees F.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

SHEET-PAN MUSHROOM PARMIGIANA

Sheet-Pan Mushroom Parmigiana image

This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

Steps:

Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

Tips:

Choosing the right tomatoes: opt for firm, ripe yellow tomatoes of uniform size to ensure even cooking.
Pre-roasting the tomatoes: this step intensifies their flavor and helps them hold their shape during stuffing and grilling.
Preparing the mushroom filling: use a mix of wild mushrooms for a richer flavor and texture. Sauté them with garlic, shallots, and herbs for added depth of taste.
Stuffing the tomatoes: carefully hollow out the tomatoes, leaving a sturdy shell. Fill them generously with the mushroom mixture, pressing it down gently to prevent air pockets.
Grilling the tomatoes: preheat the grill to medium-high heat and grill the tomatoes until the filling is heated through and the tomatoes are slightly charred. Keep an eye on them to avoid overcooking.
Adding the finishing touches: sprinkle the grilled tomatoes with grated Parmesan cheese and fresh herbs for a final burst of flavor and visual appeal.

Conclusion:

These grilled yellow tomatoes stuffed with wild mushrooms and Parmesan cheese offer a delightful combination of flavors and textures, making them a perfect appetizer or side dish. Pre-roasting the tomatoes and grilling them enhances their natural sweetness and smoky notes. The savory mushroom filling, made with a mix of wild mushrooms, garlic, shallots, and herbs, complements the tomatoes beautifully. The addition of grated Parmesan cheese and fresh herbs adds a touch of richness and freshness. Whether served as an elegant starter or a flavorful side, these stuffed tomatoes are sure to impress your guests and become a favorite dish in your culinary repertoire.