Cà chua Nấm Nhồi

Stuffed Tomatoes and Stuffed Mushrooms

3 roman tomatoes
6 medium white mushrooms
2 T ground pork
6 shrimps, shelled and deveined, minced
1/4 onion, minced
1 clove garlic, minced
1 green onion, chopped
4 sprigs cilantro, chopped
1.5 T vegetable oil
fish sauce, sugar, pepper

Remove stems from mushrooms, brush caps to clean. Discard tough end of stems, chop and set aside.
Cut each tomato in half cross wise, scoop out pulp and seeds, discard seeds and finely chop the pulp and set aside.

Mix ground pork, shrimp, onion, fish sauce, fresh ground pepper together in a bowl. Use a small spoon to fill all the caps with this mixture.

Heat oil in a pan over high heat. Place stuffed mushrooms and tomatoes in, filling sides down. Let them cook for 3 minutes until the fillings turn golden brown. Reduce heat to medium, sprinkle salt and pepper on the caps and cover to cook for 5-7 more minutes.
Gently remove them and set on a plate. Add garlic into the hot pan with oil and liquid left from the caps, stir until fragant, add chopped mushroom stems in, stir, add tomato pulp in, add some fish sauce and sugar to taste. Add green onion.

Pour this sauce on top of stuffed tomatoes and mushrooms, sprinkle with chopped cilantro.