Mushroom, Herb Stuffed Tomatoes
Mushroom, Herb Stuffed Tomatoes
20 minutes
20 minutes
Appetizers
Ingredients
- 4 cups of day-old bread in torn cubes
- 1/2 cup Fustini's Tuscan Herb olive oil
- 1 cup pecans, chopped
- 4 large tomatoes
- 1 cup fresh mushrooms, chopped
- 2 tablespoons Fustini's Tuscan Spice blend
- salt and pepper to taste
- 2 garlic cloves, minced
Directions
- Preheat oven to 400 degrees. Toss bread with 4 tablespoons of olive oil and spread on a rimmed baking sheet with the chopped nuts. Bake 5-7 minutes until bread is crisp, golden and nuts are toasted.
- Halve the tomatoes. Remove and discard seeds. Scoop out flesh from tomato halves, coarsely chopping any large pieces, and place in a medium bowl. Add toasted bread and nuts, mushrooms, spices, salt, pepper and remaining olive oil. Toss to combine. Spoon mixture into tomato halves and place on baking sheet.
- Bake 15-20 minutes or until tops are browned and tomatoes just start to collapse.
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