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Mushroom And Tomato Bake

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Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Soft bread crumbs 4 Cup (64 tbs)
  Chopped hazelnuts/Pecans 2 Cup (32 tbs)
  Tomatoes 4 Large
  Mushrooms 1⁄2 Pound, chopped
  Ground pepper To Taste
  Dried marjoram 1 Teaspoon, crushed
  Salt To Taste
Directions

Melt 6 tablespoons butter in frypan.
Add crumbs and nuts; cook over medium heat, stirring constantly, until crisp and golden.
Set aside.
Skin tomatoes; chop coarsely.
Melt 2 tablespoons butter in frypan.
Add tomatoes and mushrooms; cook, stirring, until tomatoes are soft.
Place half the mixture evenly in 4 buttered individual baking dishes; season with salt, pepper and half the marjoram.
Place half the crumb mixture evenly over each mushroom mixture; repeat layers.
Bake in preheated 375 °F oven 30 minutes or until well browned.
Garnish with additional skinned tomatoes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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