Guest Post: Goat Cheese, Mushroom, and Herb Stuffed Tomatoes by Fruitful Kitchen
We have a guest in the kitchen! We’re excited to welcome Chidinma from Fruitful Kitchen into our own. She’s with us today, sharing an easy to make recipe that is packed with fantastic flavour! It definitely has us craving springtime…
Hello everyone! My name is Chidinma and I am the author behind Fruitful Kitchen, a blog that shares delicious recipes and lifestyle tips. I absolutely love cooking. Most of my recipes help women with fertility issues, especially fibroids, PCOS, and Endometriosis. I also love sharing my favorite cooking tools, and food secrets with my readers. Today, I am so excited to be on here to share with you a recipe that I found very interesting. Now, let’s get cooking!
I have always loved couscous, but sometimes it is hard to serve when not everyone is familiar with it. Recently, I found myself looking for something that would bring out the deliciousness of couscous and the many ways it can be used. In comes goat cheese and tomatoes.
I’m not much of a cold salad person, which is why I decided to go for this recipe as well. I knew the couscous would add some crunchiness to the dish and I would still get the yummy taste of the goat cheese.
I also wanted to include mushrooms, because who doesn’t like these? In fact, they turned out to be the star of this dish, because aside from the crunchiness, the mushrooms add the most flavor.
Back when I was a kid mushrooms sort of freaked me out, so I took the longest time to actually like them, but once I did, I couldn’t go back! Let’s get cooking!
Goat Cheese Stuffed Tomatoes with Couscous, Herbs, Olive Oil and Bread Crumbs
This recipe is easy, fast, and absolutely delicious. Though vegetarian in this case, feel free to add some meat if you want. Gather all your ingredients and be ready to fall in love with couscous, goat cheese, mushrooms, and tomatoes!
Prep time: 20 minutes | Cook time: 35 minutes | Servings: 6
6 large tomatoes
1/2 cup chopped mushrooms
1/2 cup uncooked couscous
3 tablespoons olive oil
1 teaspoon garlic
1/2 cup mixed herbs: cilantro, parsley and basil
1/4 cup black olives
4 ounces goat cheese
1/2 cup bread crumbs
Salt and pepper to taste
- Preheat your oven to about 350°F. While you do this, begin prepping your tomatoes by slicing off the top of your tomatoes–where the stem is–and remove the seeds. You can use a short sharp knife and cut off the filling and seeds, or use a small teaspoon, but make sure to leave the tomatoes walls intact.
- It’s time to make the couscous, in a pot add 1 cup of water, and a drizzle of vegetable or chicken stock. Separately, add a drizzle of the olive oil to the couscous. Once water is steaming, put in the couscous and let it steam in the water for about 5 minutes.
- In a separate bowl, mix the olives with the remaining olive oil and about 3/4 of the total goat cheese. Put in the mushrooms and add the mix of herbs, then transfer everything to the couscous. Stir it all together.
- When everything is mixed, add about half of the bread crumbs, salt and pepper to your taste and mix together again. Once done, divide the mixture evenly between the 6 tomatoes.
- Make sure the mix is stuffed completely, you can make it all even using a spatula. When they all look good, add the remaining bread crumbs and goat cheese. If you have olive oil left, drizzle some more on top.
- Place your tomatoes on a baking sheet and put it in the oven for about 15 minutes. Check that the bread crumbs are golden and your tomatoes are soft, but make sure that they aren’t too watery.
- Take them out and let cool for about 2 minutes. Serve warm.
Ready to Eat?
Remember you can prepare the couscous ahead of time and store it in the fridge in an airtight container. If you don’t like goat cheese, maybe find a melty cheese you like, make sure you slice it and chop it before, I particularly like Swiss or shredded mozzarella. Don’t forget that cheese and mushrooms go very well together.
How do you feel about these tomatoes? Ready to get started? If you don’t like couscous, maybe some quinoa would go well, or some bulgur wheat. Let me know how it went and what you would add or change!
We can’t get enough of all of the fresh, earthy flavours of this recipe! It’s certainly a great way to usher in the spring season. A big thanks to Chidinma for joining us today and sharing her creativity.