Warm goat cheese stuffed tomatoes using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into a culinary embrace with warm goat cheese stuffed tomatoes that are as delightful as a summer picnic in Provence! This dish marries the earthy flavors of smoked bacon and button mushrooms with the creamy tang of goat cheese, all wrapped up in the juicy, sun-kissed embrace of ripe tomatoes. Legend has it that the tradition of stuffing vegetables dates back to ancient Mediterranean civilizations, where farmers would creatively use their harvests to avoid waste. So, not only are you indulging in a delicious meal, but you're also channeling the resourcefulness of our ancestors – talk about a tasty history lesson! Serve these beauties warm, perhaps with a side of crisp green salad, and watch as your guests swoon over this delightful blend of flavors.
Ingredients
- 4 Tomatoes
- 250 g Smoked bacon pieces
- 120 g Button mushroom
- 200 g Goat cheese
- 2 Teaspoon(s) Herb of provence
- 2 Pinch(es) Pepper
Steps
- Add 4 tomatoes in a workplan.
- Cut the tops off the tomatoes and hollow them out. Sprinkle the inside of each with a pinch of salt and let them drain upside down on a plate.
- Cut into small pieces, and add 250 g of smoked bacon pieces in the food processor bowl.
- Sliced in strips, and add 120 g of button mushroom in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed .
- Preheat the oven at 210°C.
- Remove the excess cooking juice.
- Cut into dices, and add 200 g of goat cheese in the food processor bowl.
- Add 2 teaspoon(s) of herb of provence, 2 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Stuff the tomatoes with this mixture, and replace the cap on each tomato.
- Cook in the oven with rotating heat at 210°C during 35min.
- Serve hot, possibly accompanied by a green salad.
