Mushroom-Stuffed Tomatoes

• 2 tablespoons unsalted butter
• 2 tablespoons fruity olive oil
• 13 cup shallots, peeled and thinly sliced (4 to 6 shallots)
• 4 medium cloves garlic, peeled, minced and mashed
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 6 large ripe tomatoes or 10 small ones (about 3 pounds)
• 3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick
• 1 teaspoon fresh marjoram leaves
• 2 teaspoons fresh thyme
• 13 cup orzo pasta
• 1/4 cup fresh Italian parsley, minced
• 4 ounces mozzarella, cut into 1/4-inch cubes

1. In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt.
2. Cook, covered tightly with microwave plastic wrap, at 100 percent for 4 minutes.
3. Core tomatoes.
4. Cut a ''lid'' from the top of each, and, if necessary, a small slice from the bottom so that it will stand upright.
5. Scoop flesh and seeds from each tomato to leave a shell for stuffing.
6. Coarsely chop flesh and tops and set aside.
7. Prick each tomato shell through the skin 5 to 6 times.
8. Sprinkle the inside with salt and pepper.
9. Arrange tomatoes in a ring in a dish just large enough to hold them and at least 2 inches deep.
10. Stir chopped tomatoes, chanterelles, herbs and orzo into shallot mixture.
11. Cover tightly with microwave plastic wrap and cook at 100 percent for 7 minutes.
12. Uncover and stir in parsley, mozzarella and pepper.
13. Divide mixture among tomato shells.
14. Cover tightly with microwave plastic wrap and cook 100 percent for 5 minutes.
15. Serve immediately, or let cool to room temperature and refrigerate; reheat, covered, for 1 minute 30 seconds before serving.

unsalted butter, olive oil, shallots, garlic, kosher salt, freshly ground black pepper, tomatoes, chanterelles, marjoram leaves, thyme, orzo pasta, fresh italian parsley, mozzarella

Taken from cooking.nytimes.com/recipes/3333 (may not work)