July 06, 2026

Stuffed Tomatoes

Over the weekend, we picked up some really nice beefsteak tomatoes from a local farm stand, so I thought I’d use them to make some Stuffed Tomatoes.

I had already acquired a mix of dried mushrooms from Amazon that has: porcini, shiitake, oyster, portobello, and wood ear mushrooms. I started by combining them with some water and white wine (sauvignon blanc) that I heated for 2 minutes in the microwave.

I left them there, with a bowl on top to push them down, for about an hour so I could be really sure that they were cas rehydrated as they’d ever get. I then chopped them up and prepared the stuffing while the hollowed-out tomatoes were draining. After stuffing them, I popped them under the broiler for 3 minutes, then topped them with some fresh mozzarella and put them back for another 3 minutes.

I used mozzarella here instead of goat cheese because I wanted my family to actually eat them. The stuffed tomatoes were delicious, even though I think the texture of rehydrated mushrooms is a little strange. Were I to do this again, I’d probably use fresh mushrooms and maybe add a little crumbled sausage to the stuffing. I might even put a little olive oil in the tomatoes and broil them unstuffed for a few minutes, first, which would create some great flavor. All in all a great way to use some large tomatoes.

Stuffed Tomatoes

• Crowd: 3/5
• Ease: 3/5
• Soaked the mushrooms for about an hour
• Used fresh mozzarella rather than goat cheese