Tomatoes Stuffed With Mushroom Pate Recipe

Ingredients

  • Medium tomatoes - 4
  • Button mushrooms, finely chopped – 50 gms
  • Butter – 15 gms
  • Spring onions, trimmed and finely chopped - 4
  • Fresh parsley, chopped – 2 TeaSpoon
  • Dried basil – ¼ TeaSpoon
  • Pepper – ¼ TeaSpoon
  • Corn flour – 1 TeaSpoon
  • Sherry, medium – 2 TeaSpoon
  • Soured cream – 4 TeaSpoon
  • Salt - to taste
  • SFresh basil sprigs, to garnish

Preparation Method

    Preparation Time - 6 minutes + cooking | Cooking Time - 4 minutes

    Microwave Setting - Full 100%

  1. Slice caps from the tomatoes. Scoop the pulp and seeds from the tomato shells and reserve with the caps for use in another recipe. Sprinkle the inside of the shells with salt, then turn upside down to drain.
  2. Place the mushrooms, butter and spring onions in a medium bowl and cook for 1½ minutes. Stir, then cook for a further 1½ minutes or until the mushrooms are soft.
  3. Mix in the parsley, basil, ¼ teaspoon salt, the pepper and the corn flour mixed with the sherry. Cook for 30 seconds, stir and cook for a further 15 seconds or until thick.
  4. Stir in the soured cream. Leave to cool.
  5. Fill the tomato shells with the mushroom stuffing. Arrange on a bed of endive or lettuce leaves, garnish with basil and serve cold.