Mushroom,Tomato & Cheese Melts. Add more oil if necessary and add mushrooms. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss tomatoes with remaining oil and thyme.
A favorite variety, introduced from Russia.
One of the most beautiful and attractive tomatoes we have ever grown.
It is very ribbed and pleated, but otherwise very uniform, large and perfect looking, being a vibrant watermelon-pink color with cream colored.
You can cook Mushroom,Tomato & Cheese Melts using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Mushroom,Tomato & Cheese Melts
- It's 8 of large Chestnut Mushrooms.
- You need Packet of Plum Tomatoes.
- It's of Cheese Slices, any type.
- You need of Black Pepper.
Make sure there is no tomato juice left, or it will make the mushrooms soggy. When the liquid has evaporated from the pan of mushrooms, push the mushrooms to the sides to make space in the center of the pan. Add the tomatoes to the middle of the pan. This may look like an inconspicuous tray of roasted veggies, but it is anything but bland and boring.
Mushroom,Tomato & Cheese Melts instructions
- Wipe the outside of the Mushrooms and remove stalks. Place in an oven tray, bottoms up! Slice tomatoes in half and put inside mushroom cups..
- Add cheese, either as a complete slice, or as chopped or grated. Add Black Pepper to taste..
- Cook in medium hot oven for about 15-20 minutes until cheese is melted and bubbly. Enjoy!.
These earthy mushrooms and sweet cherry tomatoes are caramelized with lots of fresh thyme and garlic and then finished with a hit of brightening balsamic vinegar. Stir in broth, tomato paste, sugar if desired and tomato puree. Unfortunately, the calorie count looks right to me. . . This meatless Creamy Tomato Mushroom Pasta with spinach is a filling vegetarian weeknight dinner for two you can make without needing to buy a jar of sauce. Last month I talked about how I barely made it to any farmer's markets this summer with my Tomato and Goat Cheese Pasta.
