1Add 2 Tbsp of unsalted butter or olive oil in med. sauce hot pan, add onions, uncooked rice and 1/4 c of crushed pecans, and granulated garlic. "Fry" for a couple of minutes, add water and cook per package directions.
2Meanwhile, cut top off of tomatoes and scoop out inside. Sprinkle lightly with salt and pepper.
3Once rice is done, cook mushrooms and garlic in a skillet using 1-2 Tbsp. of olive oil and unsalted butter for about 5 min.
4Slice fresh mozzrella. Place one slice in bottom of tomato then a couple teaspoon or tablespoons of rice(depends on size of tomato). Then another slice of cheese, then fill to top with rice. Press last slice of cheese into crushed pecans and place on top of tomato. Broil for about 5 min. till cheese is melted and browning. Top with mushroom and garlic sauce.