• Ingredients:
  • 1½ tablespoons butter
  • 8oz package of whole FunGuy white button mushrooms
  • 2 shallots, minced
  • 1½ cups cooked white rice
  • Salt and pepper to taste
  • 4 large tomatoes
  • Olive oil

The days of tomato stuffed mushrooms have passed along with sunny summer, now is the time as fall breezes in to turn it around with mushroom stuffed tomatoes!

Simply sauté autumn’s favorite FunGuy mushrooms with rich butter and stir them into some left over rice before packing the last of summer’s tomatoes to the brim with this earthy mix. Just throw them into the oven for 30 minutes and dinner’s ready!

DIRECTIONS:

  1. Preheat the oven to 350F.
  2. Gently brush off any debris from the FunGuy mushrooms with a damp cloth and roughly chop them.
  3. Melt the butter in a sauté pan over medium heat. Toss in the chopped mushrooms and minced shallots and sauté until browned; approximately 5 minutes. Turn off the heat and prepare the tomatoes.
  4. Wash the tomatoes thoroughly and pat dry with paper towels. Cut the top of the tomato off and, with a spoon, scoop out the inside of the tomato. Discard the insides and stem but chop any excess tomato flesh from the top and place in a bowl along with the rice and sautéed mushrooms. Stir together and season with salt and pepper.
  5. Place each tomato, hole side up, into a baking dish. Fill each tomato full to overflowing with the rice and mushroom mixture.
  6. Bake the tomatoes in the oven for 30 minutes or until the sides of the tomatoes start to split.
  7. Drizzle the top with a little olive oil and serve immediately.

Have a Fun meal!