Name: Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese
Yield: 4 servings
Ingredients: 1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported); 2 tablespoons olive oil; 1 tablespoon minced shallots; 1/4 teaspoon chopped fresh rosemary; 1/4 teaspoon chopped fresh thyme; 4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes; 1/4 cup fresh grated Parmesan cheese; 1 handful mixed baby greens; Sweet Shallot Vinaigrette

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This beautiful side dish is perfect not only because it looks gorgeous but also because it's totally consumable! This creation was inspired by a dish I had in Puerto Rico, where I enjoyed a typical mofongo (mashed plantain dish) served in a pilón—which is a kind of mortar. I thought then, "Wouldn't this be great in a tomato?" Since then, I've been dreaming up all kinds of tomato stuffers! My first choice—as far as mushroom fillers—is domestic oyster, shiitake, or portobellos, which you can easily grill (or sauté!) ahead of time. Also, Manchego is another delicious option for the cheese.

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Stuff Your Vegetables and Win