Tuscan Stuffed Tomatoes or Mushrooms
A delicious Tuscan inspired filling made with Tuscan BLENDABELLA, Tuscan grain salad, cheese, and Italian sausage. Stuff into vine-ripened tomatoes and baby bella mushrooms. Enjoy.
Servings 6 servings
Ingredients
- 1 lb bulk Italian Sausage
- 1 jar Rustic Tuscan BLENDABELLA Giorgio
- 1/4 cup white wine
- 1 5.9 oz box Tuscan Grain Salad
- 6 cups water
- 1 3 oz cream cheese, room temperature
- 1/3 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese
- 1/2 cup flat leaf parsley, chopped
- 6 whole tomatoes
- 1 8 oz package fresh baby bella mushrooms, wiped clean Giorgio
- 2-4 tablespoons olive oil, divided
- 1 cup finely shredded Italian-style cheese blend
- 1/2 cup Italian bread crumbs
Instructions
- In a large skillet, brown Italian sausage, drain. Stir in jar of Tuscan BLENDABELLA, and 1/4 cup white wine. Simmer on low for 10 minutes. Remove from heat, Set aside to cool.
- In a large saucepan bring 6 cups of water to a boil. Empty pouch of grains into boiling water; gently boil uncovered for 17-20 minutes. Set aside dressing mix packet for another use. Carefully drain the cooked grains in a colander. Rinse grains under cold running water until the grains have cooled, 1-2 minutes. Allow grains to drain until dripping stops. Pour grains into a large bowl.
- Pour sausage mixture into bowl with grains. Toss gently to combine. Stir in cream cheese, Parmesan cheese, mozzarella, and chopped flat, leaf parsley, Toss together. Set aside.
- With a paring knife, cut off the stem end of the tomatoes, Only cut off a very small portion. Gently scoop out the seeds and membranes from the insides of tomatoes.
- Fill the tomatoes with the sausage/cheese mixture, lightly packing the filling in the tomatoes. Stand the filled tomatoes upright in a baking dish. Drizzle with 2 tablespoons olive oil.
- Gently remove stems from mushrooms. Save stems for another recipe. With a dampened paper towel, wipe mushrooms free of any dirt. Fill mushrooms with sausage/cheese mixture. Place filled mushrooms in a second baking dish. Carefully drizzle with 2 tablespoons olive oil.
- Top tomatoes and mushrooms with finely shredded Italian cheese blend. Sprinkle a small amount of bread crumbs on top of tomatoes and mushrooms.
- Bake at 375 degrees for 30 to 45 minutes or until cheese is melted, bread crumbs are brown and tomatoes and mushrooms are heated through.
Notes
This recipe was tested with Earthy Grains Southwest Salad from Aldi