Mushrooms, Stuffed with Bacon and Tomato

Total time: 20 minutes
     I love stuffing vegetables.  This is a less-caloric version of a recipe I made years ago, stuffing the mushrooms with lots of bacon and cream cheese - full fat of course.  That was good; this is better... And so much less guilt! The Vinaigrette is much thicker and more intense than I would use for a lettuce salad, but works well with the mushrooms and sliced tomato.

 Ingredients:

• 6 large button or cremini mushrooms, 1 1/2 - 2" (3.75 - 5cm) in diameter, 84gr, 3oz
• 1 tbs olive oil, 13.5gr,  .48oz
• 1 tbs soy sauce, 16gr,  .56oz
• 2 shallots, 60gr,  2.2oz
• 2 slices bacon, 14gr,  .5oz, cooked, drained
• 2 ripe tomatoes, 400gr,  14oz
• 1/4 cup shredded cheese, 30gr,  1oz
• Balsamic Vinaigrette
• 2 tsp Dijon-style mustard, 10gr,  .35oz
• 4 tsp Balsamic vinegar, 22gr,  .78oz
• 2 tbs good olive oil, 27gr,  .96oz

 Instructions:

• Clean mushrooms, removing stems.  
• Finely chop the shallots. 
• Cut 3 thick slices out of each tomato.  Set aside 4 slices and chop the other 2 slices. 
• Heat oil and soy sauce in nonstick skillet over medium-high heat.  Add mushroom caps and sauté until light brown, 3 minutes, turning once. 
• Remove and place on a baking sheet - with a lip so they don't slide off.
• Add shallots, bacon to skillet and sauté until the shallots are tender and the bacon crisp. 
• Remove the bacon and drain on a paper towel. 
• Remove the shallots with a fork or slotted spoon and put in a small bowl. 
• Crumble the bacon and add to the shallots along with the chopped tomato. 
• Stir to combine and spoon mixture into the mushroom caps, dividing evenly. 
• Sprinkle, carefully, with cheese and bake in 400F (200C) oven for 10 - 12 minutes, until they are light brown.
• To Serve:  Place two tomato slices on the side of each plate. 
• Spoon half of the vinaigrette on to the other side and place 3 mushroom caps on top.
• Balsamic Vinaigrette
• Combine mustard and vinegar in a small bowl. 
• Slowly add oil, whisking constantly, until thick.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   745 / 372.5 Total Carbohydrates:   35 / 17.5           Dietary Fiber:   6 / 3 Total Fat:   62 / 31          Saturated Fat:   16 / 8 Cholesterol:   37 / 18.5 Protein:   14 / 7 Calcium:   294 / 147 Sodium:    1124 / 562

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/