Stuffed tomatoes are such a beautiful thing to serve at parties. The tomato’s natural sweetness blends very well with the savory and meaty quality of the mushrooms that you have a dynamic appetizer that is simple to make and a treat to serve.
couscous stuffed tomatoes
7 sweet cocktail tomatoes (1″ diameter)
1 tablespoon unsalted butter
1 cup diced portabella and straw mushrooms, small dice
3 tablespoons finely minced onion
1 clove garlic, crushed
salt and freshly ground pepper
2 teaspoons fresh thyme
splash of white wine (about 1/8 cup)
1 cup couscous
2 teaspoons grated parmesan
Preheat oven to 425F. Cut the tops off your tomatoes, cut a thin bit off the bottoms to allow them to sit straight, and hollow them with a spoon.
Meanwhile, in a medium saute pan over high heat, add butter and mushrooms. Add onion and cook 3-4 minutes then add garlic and season with thyme, salt, and pepper. Add a splash of red wine and cook until evaporated about 2-3 more minutes. Stir in couscous and parmesan and then season the mixture to taste.
Stuff your tomatoes full of mushroom couscous and bake in the oven for 20 minutes. Allow to rest slightly to cool (about 4 minutes) and serve warm. Enjoy!