Recipe: Ricotta-Portabella Stuffed Tomatoes
Summary: A delicious savory appetizer…vine-ripened tomatoes are best for this recipe.
Ingredients
- 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)
For instructions please visit: CookingwithChopin.blogspot.ca
Cooking time: 25 minute(s)
Yield: 14-15 larger cherry tomatoes, 8 medium tomatoes
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