Tomatoes Lutece
Elevate your dinner table with the elegant charm of Tomatoes Lutece, a sophisticated baked dish that highlights the earthy flavors of cremini mushrooms, aromatic shallots, and fresh herbs like parsley and thyme. Hollowed ripe tomatoes are generously stuffed with a creamy, breadcrumb-laced filling, then crowned with golden, bubbly Parmesan cheese for a satisfying finish. Perfect as a crowd-pleasing appetizer or a delightful side dish, this recipe is simple to prepare yet impressively gourmet. With just 20 minutes of prep time and a quick bake in the oven, Tomatoes Lutece delivers a flavorful balance of textures and savory depth, making it a must-try for lovers of classic French-inspired cuisine.
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Recipe Information
Ingredients
- 6 pieces medium ripe tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 1 cup cremini mushrooms, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 cup breadcrumbs
- 2 tablespoons heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and slice off the tops. Using a spoon, gently scoop out the insides to hollow them, being careful not to puncture the skin. Set the hollowed-out tomatoes aside, and discard or save the pulp for another use.
Heat a skillet over medium heat, and melt the butter. Add the finely chopped shallots and sauté for 2 minutes until fragrant.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and any released liquid has evaporated.
Stir in the parsley, thyme, salt, and black pepper. Cook for an additional 1 minute to combine the flavors.
Remove the skillet from heat and mix in the breadcrumbs, heavy cream, and half of the Parmesan cheese. Stir until the mixture is well combined and holds its shape.
Lightly grease a baking dish with olive oil. Arrange the hollowed-out tomatoes in the dish so they are upright.
Fill each tomato generously with the mushroom mixture, pressing it down slightly to pack it in.
Sprinkle the remaining Parmesan cheese evenly over the tops of the stuffed tomatoes.
Drizzle the tops lightly with olive oil to encourage browning.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden and bubbly.
Remove from the oven and let the tomatoes cool for a few minutes before serving.
Serve warm as a side dish or appetizer. Enjoy!
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
