Tomatoes with Mushroom-Barley Stuffing
Use any ripe tomato you prefer for this dish. If using a processor to chop the mushrooms, “pulse” them in small batches, stopping before they clump.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 1 cup barley
- 3 cups vegetable broth
- 4 shallots, peeled and minced
- 2 Tbsp. olive oil, divided
- 1 lb. white mushrooms, washed and minced
- 1¼ tsp. salt
- ¼ cup white wine
- ¼ cup finely chopped parsley
- ¼ tsp. ground black pepper
- 8 large ripe tomatoes, halved crosswise, bottoms trimmed flat
- ½ cup grated Parmesan
- Combine barley and vegetable broth in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 45 minutes. Set aside.
- Sauté chopped shallots with 1 tablespoon olive oil in a large skillet over medium heat. Add chopped mushrooms (if some don’t fit, you can add them later, when the rest have wilted down) and 1 teaspoon salt, and raise heat to high. Cook, stirring occasionally, until mushrooms have given up their water, and most of it has evaporated.
- Add the white wine, and cook until it has mostly evaporated. Stir in 1 cup of the barley and chopped parsley. Remove from heat, and season with freshly ground black pepper.
- Scoop the innards from the tomatoes, and season the tomato cups with remaining ¼ teaspoon salt. Fill each tomato with mushroom filling so that it mounds slightly. Place remaining barley and any remaining broth in the baking dish to prevent the tomatoes from rolling. Nestle the tomatoes into the barley, sprinkle with the Parmesan cheese, and drizzle with remaining olive oil. Bake 25 minutes, until soft, at 350°F.