Gluten-Free Stuffed Tomatoes

This vegetarian brunch option is packed with flavor.

Serves: 3Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 3


  • 3 large vine-ripe tomatoes
  • 6 small button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tsp. ground black pepper
  • ½ tsp. paprika
  • 1 tsp. dried thyme
  • 8 leaves fresh basil, torn


  • Preheat oven to 350°F. Hollow out the tomatoes, reserving the tomato pulp. Place the tomatoes in a small baking dish.
  • Mix the tomato pulp with the mushrooms, garlic, pepper, paprika, thyme, and basil.
  • Fill the tomatoes with the tomato pulp mixture and bake for 25 minutes.