Tomatoes Stuffed with Mushroom Duxelles and Cantonnier de Warwick Cheese

Name: Tomatoes Stuffed with Mushroom Duxelles and Cantonnier de Warwick Cheese
Yield: 6 servings
Ingredients: 6 small red tomatoes; 1 tbsp (15 mL) butter; 1/3 cup (80 mL) olive oil; 6 shallots minced; 4 cloves garlic cloves minced; 8 oz (250 g) white mushrooms finely chopped; 1/2 cup (125 mL) Italian bread crumbs; 5 oz (150 g) Canadian Cantonnier de Warwick cheese grated; divided; 1 tbsp (15 mL) dried oregano; 1/4 cup (60 mL) fresh parsley chopped; 1/4 cup (60 mL) balsamic vinegar; 1 tbsp (15 mL) Bas-du-Fleuve salted herbs* or chopped fresh herbs; Salt and pepper to taste

This is the Tomatoes Stuffed with Mushroom Duxelles and Cantonnier de Warwick Cheese recipe.

Prep: 30 min
Cooking: 30 min - 35 min

Yields 6 servings

tomatoes stuffed with mushroom duxelles and cantonnier de warwick cheese

Ingredients

6 small red tomatoes
1 tbsp (15 mL) butter
1/3 cup (80 mL) olive oil
6 shallots minced
4 cloves garlic cloves minced
8 oz (250 g) white mushrooms finely chopped
1/2 cup (125 mL) Italian bread crumbs
5 oz (150 g) Canadian Cantonnier de Warwick cheese grated, divided
1 tbsp (15 mL) dried oregano
1/4 cup (60 mL) fresh parsley chopped
1/4 cup (60 mL) balsamic vinegar
1 tbsp (15 mL) Bas-du-Fleuve salted herbs* or chopped fresh herbs
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Slice off the tops of the tomatoes and reserve for later use. Empty the tomatoes with a spoon and chop the flesh. Place in a large bowl.

In a skillet, melt the butter in 1 tbsp (15 mL) olive oil. Sauté the shallots, garlic and mushrooms until golden and all liquid has evaporated, about 5 minutes. Season with salt and pepper to taste. Allow to cool a little.

Preheat oven to 150 °C (300 °F).

Add bread crumbs, half of the Cantonnier de Warwick cheese, oregano, parsley and mushroom mixture to the tomato flesh in the large bowl. Mix thoroughly and season with salt and pepper to taste.

Whisk together the remaining olive oil, balsamic vinegar and salted herbs. Pour half over the tomato mixture and mix in well. Stuff the tomato shells with this mixture.

Place stuffed tomatoes on a baking tray lined with parchment paper. Sprinkle with remaining cheese. Cook in the centre of the oven for 30 minutes, until the tomatoes are nicely softened and beginning to collapse.