Tomatoes Stuffed With Pepper Roasted Wild Mushrooms

This is from 1001 Low-Fat Vegetarian Recipes. Use portabellas, shiitake, oyster or creminis for the mushrooms. This sounds like such a great work lunch! Maybe serve this with some grilled tofu slices. Thyme would be a nice substitution for the dill.

• Ready In: 50 mins
• Serves: 6

Ingredients

•  cooking spray
• 16  ounces  mixed mushrooms
• 1⁄2 teaspoon black pepper
• 1  cup cooked basmati rice or 1  cup brown rice
• 1⁄4 cup  dry breadcrumbs
• 2  tablespoons  red wine and vinegar salad dressing
• 1 1⁄2 teaspoons dried dill weed
• 3  tablespoons fresh chives, chopped
• 6  large tomatoes
•  salt

Directions

1. Spray an aluminum-foil-lined jelly roll pan with cooking spray.
2. Arrange mushrooms on the pan in a single layer; spay with cooking spray and then sprinkle with pepper.
3. Roast mushrooms at 425 degrees until tender, about 20 minutes; cool slightly.
4. Chop mushrooms; combine with rice, breadcrumbs, vinaigrette and herbs.
5. Slice tops from tomatoes and scoop out pulp with a spoon.
6. Chop pulp and stir into mushroom mixture; season to taste with salt.
7. Spoon mushroom mixture into tomatoes.
8. Bake in a baking pan at 425 degrees until hot through, 10-15 minutes.