Stuffed Tomatoes with Mushrooms & Dried Tomatoes filling. Vegan.

Stuffed tomatoes, and other vegetables are (luckily for us), an important part of a vegetarian’s/vegan diet. You might already have seen the stuffed mushroom’s recipe here, and we will keep on with a few other ones. This one is made with tomatoes, Portobello mushrooms, dried tomatoes and a few herbs. But please note: choose your tomato well. There are good tomatoes, and tasteless, watery ones. Go for the first ones.

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.” Yotam Ottolenghi

What is the secret to Stuffed Tomatoes?

• Not making holes on the tomato bottom when you are taking the interior of the tomatoes out!
  With a knife open a hole on the top of the tomatoes and with a spoon empty the seeds and the juice of the tomatoes into the frying pan and mix it with the mushrooms. Watch out to not « hurt » the rest of the tomato with the knife, only the top needs to have a hole. Otherwise your tomato will « leak ».
• Making sure your tomato is not watery. Put salt into the hole of the tomato. It will help absorb the excess of water. Also make sure your filling is not watery otherwise you will end up with a tomato juice inside of it.

That’s it folks for the stuffed tomatoes! In case of doubt just send me your questions!

Print Recipe

Stuffed Tomatoes with Mushrooms & Dried Tomatoes filling Yum

Stuffed tomatoes, or other vegetables are an important part of a veggie/vegan diet. This one has tomatoes, Portobello mushrooms, dried tomatoes and herbs.

Course

Main Dish

Cuisine

Bistrot, French, Mediterranean, Summer, Vegan, Vegetarian

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 6 large tomatoes
• 500 grams Portobello mushrooms
• 6 dried tomatoes
• dried oregano
• 2 cloves garlic
• fresh chives
• olive oil
• curcuma (turmeric)
• salt & pepper

Course Main Dish Cuisine Bistrot, French, Mediterranean, Summer, Vegan, Vegetarian Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 6 large tomatoes 500 grams Portobello mushrooms 6 dried tomatoes dried oregano 2 cloves garlic fresh chives olive oil curcuma (turmeric) salt & pepper

Instructions

1. Start by pre-heating the oven to 180°C/350°F.
2. Put the mushrooms as well as the garlic into a food processor and chop them.
3. Put some olive oil in a skillet and add the mushrooms and garlic.
4. With a knife open a hole on the top of the tomatoes and with a spoon empty the seeds and the juice of the tomatoes into the frying pan and mix it with the mushrooms. Watch out to not « hurt » the rest of the tomato with the knife, only the top needs to have a hole. Otherwise your tomato will « leak ». Put salt into the hole of the tomato. It will help absorb the excess of water.
5. Cook the mushrooms for 10 minutes on medium fire. Chop the dried tomatoes and add them to the mushrooms. Let the mushrooms cook for 5 minutes more. Turn the heat off and add the fresh chives the turmeric, salt and pepper.
6. Get back to the tomatoes and empty the water from the hole. With a small spoon start stuffing the tomatoes with the mushroom filling.
7. Put them in the oven for 8 minutes and you are ready to eat!