Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese

This beautiful side dish is perfect not only because it looks gorgeous but also because it's totally consumable! This creation was inspired by a dish I had in Puerto Rico, where I enjoyed a typical mofongo (mashed plantain dish) served in a pilón—which is a kind of mortar. I thought then, "Wouldn't this be great in a tomato?" Since then, I've been dreaming up all kinds of tomato stuffers! My first choice—as far as mushroom fillers—is domestic oyster, shiitake, or portobellos, which you can easily grill (or sauté!) ahead of time. Also, Manchego is another delicious option for the cheese.