last week we tried yellow tomatoes stuffed with grilled mushrooms and parmesan. Weather's terrible here, though, so we just broiled the mushrooms rather than trying to get the grill going in the rain. They were absolutely delicious. We included some morels in our mushroom mix (with shiitakes and oyster mushrooms) and paired it with a simple salad of greens, sliced plums, toasted walnuts and a dressing of mirin and walnut oil.
These would be good just about any time of year, but they sure are pretty when the heirloom tomatoes are in season.