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    Baked Tomatoes with Mushrooms


    4 Servings
    4 mediumtomatoes
    3 tbspPastene Olive Oil
    1onion, chopped
    2 tbspPastene Minced Garlic
    1 cupPastene Marinated mushrooms, drained
    1 tbspfresh parsley, chopped
    1 tbspPastene Tomato Paste
    1/4 cupheavy whipping cream
    1/4 cupPastene Grated Romano Cheese
    1/4 cupPastene Italian Flavored Breadcrumbs


    • Combine tomatoes with chicken stock and bring to a boil; cover and keep hot.
    • Heat olive oil in large heavy pan over medium-high heat and cook mushrooms until all liquid has evaporated; remove from pan and reserve.
    • In the same pan, cook onion and garlic for 4 minutes, stirring constantly and adding more oil if necessary to prevent sticking.
    • When onions are soft, add rice; stir to coat with oil. Add wine, stir, and cook over medium-low heat, uncovered, until wine is absorbed. Ladle in 1⁄ 2 cup (125 mL) heated tomato stock mixture and cook, stirring constantly, over low heat until liquid is absorbed.
    • Continue adding stock mixture gradually, stirring until absorbed before each addition. Cook 15-20 minutes or until rice is tender. Stir in reserved mushrooms (keep a few pieces for garnish), olives, parsley, and Parmesan. Serve immediately garnished with parsley and mushrooms.

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