Strawberry Tomatoes Stuffed with Mushroom, Goat Cheese and Toasted Sunflower Seeds
Ingredients
- 1 package Houweling’s strawberry tomatoes
- 1 cup crimini mushrooms, diced
- ¼ cup dried porcini mushrooms
- 1 clove garlic, minced
- ½ medium onion, diced
- ¼ cup goat cheese
- ¼ cup sunflower seeds
- A handful of chives
- A few sprigs of fresh thyme or 1 tablespoon dried thyme
- olive oil
- salt and pepper
Instructions
- Start by hollowing out the strawberry tomatoes. Using a paring knife, gently slice of the top of the tomato. Then slide your knife around the inside of the tomato and remove.
- Add the dried porcinis to a food processor and blend until they form a powder. (If you don't have a food processor, you can use a pestle and mortar, or just break them into small pieces with your hands.)
- Place pan over a medium heat, add a splash of olive oil and then the diced onion with a pinch of salt and porcini powder. Cook for 2 minutes, then add the minced garlic. Cook for another minute and add the diced crimini mushrooms with a pinch of pepper and the thyme. Cook for about 10 minutes until it is dark and the mushrooms have reduced by about half. Add a spoonful of goat cheese and mix thoroughly. Allow to cool.
- While the mushrooms are cooling, place sunflower seeds in a pan over medium heat and toast until golden brown, about 5 minutes.
- To assemble, place a spoonful of the mushroom mixture inside each tomato. Then, using a spoon or a piping bag, add a small amount of goat cheese to the top of the tomatoes and garnish with some finely sliced chives.
