Tomatoes stuffed with mushrooms and cheese

Ingredients:

• 1 cup dried morels
• 1 cup dried chanterelles
• 1 cup dried shiitake mushrooms
• 1 cup of warm water
• 3 cups of white wine
• 6 medium tomatoes, core and seeds removed + 1 tomato, chopped
• 0.5 tsp salt
• 2 tbsp. l. olive oil
• 2 tbsp. chopped shallots
• 1 tbsp. minced garlic
• 1 cup finely diced onion
• 1 and 1/4 tbsp. panko breadcrumbs
• 1/4 tsp pepper
• 100 g of goat cheese at room temperature
• 1 tbsp chopped parsley leaves

Preparation:

1. Pour water and wine into a container and soak the mushrooms until they plump up. Then remove the mushrooms and squeeze out the excess water. Don't discard the liquid. Coarsely chop the mushrooms.
2. Sprinkle the cored tomatoes with salt and set them upside down to drain. Heat 2 tablespoons of olive oil in a saucepan and add the shallots, garlic, and onion. Fry until translucent. Add the mushrooms and cook for 5 minutes. Then add 0.5 cups of the mushroom liquid and simmer for 4-5 minutes, or until most of the liquid is absorbed. Add the panko breadcrumbs and chopped tomato. Mix everything together. Season the mushroom mixture with salt and pepper and remove from the heat.
3. Turn on the broiler. In a bowl, combine the goat cheese and parsley. Fill each tomato with the mushroom filling and top with a thin layer of cheese. Arrange the tomatoes on a baking sheet and broil for 2-3 minutes, until the cheese is slightly melted and golden brown.