For the third year in a row, I am honoured to have been asked to contribute the official Mushrooms Go PINK recipe.
Yes, it’s that time of year again, when Mushrooms go PINK in support of Breast Cancer awareness. Mushroom growers across Canada have again joined with the Breast Cancer Society of Canada to support research for the prevention, early detection and treatment of breast cancer.
Look out for the PINK packages of fresh Canadian mushrooms with a PINK ribbon on the label in your local supermarket during National Breast Cancer Awareness Month, October 2013. For every pound of fresh mushrooms sold in the PINK packages from September 23 to November 8, a contribution will be made to the Breast Cancer Society of Canada. For more information on the link between Mushrooms & Breast Cancer visit MushroomsGoPINK.ca.
For my recipe, I chose to update an old favourite by making it meatless, with mushrooms as the star. I present to you: Tomates Farcies (Mediterranean Mushroom Stuffed Tomatoes)
When I was an exchange student living in Belgium, one of my host mothers’ specialties was tomates farcies – tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold day. This is a meatless version of this dish, making mushrooms the star and although it’s perfect for the chilly autumn and winter weather, it works well in the warmer weather too. It’s quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use whatever you have on hand.
Check out my Mushrooms Go PINK 2012 Official Recipe: Mini mushroom tomato galettes with Roquefort and walnuts.
Check out my Mushrooms Go PINK 2011 Official Recipe: Polpette di Funghi
WORLDWIDE giveaway: Clotilde Dusoulier’s The French Market Cookbook (she of Chocolate & Zucchini). Closes Wednesday September 25th at 6pm EST.