Stuffed Tomatoes with marinated avocado, mozzarella and mushroom |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Splendid appetizer for an Italian meal. Easily adapted into a vegetarian entree with the addition of a whole grain or pasta. I like to serve this with a lemony quinoa pilaf and crisp green salad. Cook time is marinating time. Ingredients:
4 large tomatoes, vine ripened |
2 avocados, cut in 1/2 inch cubes |
6 ounces mozzarella cheese, cut in 1/2 inch cubes |
4 ounces mushrooms, stems removed,caps sliced |
5 cloves garlic, chopped |
1 tablespoon fresh basil, chopped |
2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
4 tablespoons extra virgin olive oil |
2 tablespoons dry white wine |
salt and pepper, to taste |
chives (for garnish) (optional) |
Directions:
1. Cut each tomato in half and scoop out the seeds.
2. Set the halves on a serving platter.
3. In a blender, whiz the garlic, basil, balsamic vinegar, mustard, olive oil and white wine.
4. Taste.
5. Adjust flavor to your palate as necessary- then add salt and pepper to taste.
6. In a medium size bowl, toss dressing with avocado, mushroom and mozzarella until coated.
7. Cover and set aside in the refrigerator for 30 minutes to marinate.
8. Stuff the tomato halves with the avocado/mozzarella mixture, garnish with chives and serve.
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