- 2 oz. bacon, diced
- 3 Tbs. finely chopped shallot
- 2 garlic cloves, minced
- 1/8 tsp. red pepper flakes
- 4 cremini mushrooms, minced
- 2 Tbs. dry white wine
- 3/4 cup fresh bread crumbs
- 1 1/2 Tbs. sour cream
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 3/4 tsp. minced fresh sage
- 2 Tbs. grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper, to taste
- 9 plum tomatoes, each 1 1/2 inches in diameter
- Olive oil for brushing
In a fry pan over medium-high heat, cook the bacon until crisp, 5 to 6 minutes. Drain on paper towels.
Discard all but 1 Tbs. of the fat from the pan. Add the shallot and cook, stirring constantly, for 1 minute. Stir in the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds. Add the mushrooms and cook until any moisture that has been released has evaporated, 3 to 4 minutes. Stir in the wine and cook until evaporated, about 1 minute.
Transfer the mushroom mixture to a bowl. Add the bacon, bread crumbs, sour cream, parsley, sage and cheese and stir to combine. Season with salt and black pepper.
Prepare a grill for indirect grilling over medium-high heat.
Cut the tomatoes in half crosswise and remove the seeds. Brush the tomatoes on both sides with olive oil and season with salt and black pepper. Place the tomatoes, cut side down, on an appetizer grill rack or a mesh grill pan. Place the rack over direct heat, cover the grill and cook until the tomatoes begin to release some moisture, about 5 minutes.
Remove the rack from the grill, turn the tomatoes over and stuff each half with about 1 Tbs. of the bacon-mushroom mixture. Place the rack over indirect heat, cover the grill, and cook until the tomatoes are tender and the stuffing is golden and crisp on top, about 15 minutes. Let cool for 5 minutes before serving. Makes 18 stuffed tomatoes.