Mini tomates farcies (Sausage and mushroom stuffed cherry tomatoes

• Meat

  • 2 Sausages

• Produce

  • 32 Cherry tomatoes with their
  • 2 cloves Garlic
  • 200 g Mushrooms

• Baking & Spices

  • 1 tsp Herbes de provence seasoning
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs plus more

Found on eatlivetravelwrite.com

Description

Ingredients

• 32 cherry tomatoes with their stems still attached*
• 200g mushrooms (I used white), roughly chopped
• 2 cloves garlic, roughly chopped
• 2 sausages (approx. 200g) – I chose a classic “French country” sausage made with pork
• ¼ cup panko breadcrumbs plus more for sprinkling
• 1 teaspoon Herbes de Provence seasoning
• freshly ground pepper (if your sausage meat is not seasoned you might want a pinch or two of salt too)
• olive oil for drizzling

Directions

• Pre-heat the oven to 400˚F.
• Cut the tops off the cherry tomatoes (about ¾ of the way up the tomato from the bottom) being careful to keep the stems intact.
• Use a small, curved paring knife, carefully cut the flesh out of the inside of each tomato. Place the “lid” with the bottom half of the tomato upside down on a paper towel to drain. Repeat for all tomatoes.
• While the tomatoes are draining begin the filling.
• In a food processor fitted with the metal blade, blitz the mushrooms and garlic cloves until finely chopped.
• Slit the skin of each sausage and remove the meat from the casings. Discard the casings and place the meat in a small bowl with the mushrooms/ garlic, panko, Herbes de Provence and pepper. Use your hands to mix until all ingredients are well-combined.
• Make sure you are using a baking dish that will fit the tomatoes in snugly.
• Place the tomatoes in the baking dish (making sure to keep track of which lid belongs to which tomato) and use a tablespoon measure to scoop out the sausage/ mushroom mixture. Roll the scoops lightly between your hands and place in the tomatoes. Continue until all tomatoes are filled.
• Place the lids on each tomato, drizzle the tops with olive oil and sprinkle over a little more panko so each lid had a sprinkling.
• Bake at 400˚F for 30 minutes or until the filling has reached a temperature of 160˚F (use a meat thermometer to check).
• Remove from oven and allow to cool to just warm or room temperature then serve (when they are hot, they are a bit difficult to to handle, unless they are secured with a pick - see notes).