Recently Rylan watched a cooking show on Food TV and was inspired to try a new recipe. When I called home today while running errands, he asked if I could bring home a few ingredients to make Mushroom and Panko Stuffed Tomatoes. What fun it was assisting him as his sous chef this evening as he created a yummy supper (with many alterations to the original recipe). Here is his altered-enough-to-be-an-original-recipe:Mushroom and Tofu Stuffed Tomatoes
1 1/2 cups white mushrooms, chopped
1 1/2 cups brown mushrooms, chopped
1 sweet onion, large, chopped
2 Tbsp. shallots, minced
1 Tbsp. garlic, minced
3/4 tsp. salt
2 Tbsp. olive oil
2 Tbsp. Bragg's Liquid Aminos
2 Tbsp. balsamic vinegar
1 block extra-firm tofu (15 oz.)
3 cups white grape juice (or water)
1 1/4 cups dried bread crumbs*
2 - 3 Tbsp. fresh parsley, chopped
6 tomatoes, cored and seeded, plus 1 tomato chopped
Place sweet onion, shallots, garlic, and mushrooms in skillet with olive oil and saute' until tender. Add salt, Bragg's Liquid Aminos, and balsamic vinegar. De-glaze with white grape juice, adding one cup at a time. Add tofu, crumbled. Stir in bread crumbs*. Adjust seasonings to taste. Prepare tomatoes by cutting off the tops and scraping out the seeds and pulp. Reserve and chop to add to the filling mixture. Chop last remaining tomato and add it an the tomato centers to filling. Stir and cook long enough to heat through.Place filling in hollow tomatoes. Put in a casserole dish and broil for 2 - 3 minutes until golden brown on top. Garnish as desired. Serve with basmati rice and cucumber slices. Enjoy.*The original recipe called for panko, a dry Japanese-style bread crumb (wheat). To make this gluten-free, we replaced it with brown rice bread that we broiled in the oven and then crumbled to make bread crumbs.
