- 500 gr. seasonal mushrooms
- 2 cloves garlic
- Olive oil
- 4 vine tomatoes
- Salt and pepper
- 50 ml. white wine
- In a hot frying pan, with a drizzle of olive oil, saute the sliced mushrooms with the sliced garlic.
- When the mushrooms begin to brown, add the white wine and a handful of chopped parsley. Let the wine evaporate and add the mixture to the scooped out tomatoes.
- Roast the tomatoes in the oven for 15 minutes at 190 º C. Season and serve as a starter or side dish.
add some rise to the bottom of the tomatoes or make a mushroom risotto and use it as a stuffing for a more filling dish.