Stuffed Tomatoes with Mushrooms & Dried Tomatoes filling
Stuffed tomatoes, or other vegetables are an important part of a veggie/vegan diet. This one has tomatoes, Portobello mushrooms, dried tomatoes and herbs.
Start by pre-heating the oven to 180°C/350°F.
Put the mushrooms as well as the garlic into a food processor and chop them.
Put some olive oil in a skillet and add the mushrooms and garlic.
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.
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.
Get back to the tomatoes and empty the water from the hole. With a small spoon start stuffing the tomatoes with the mushroom filling.
Put them in the oven for 8 minutes and you are ready to eat!
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