Gluten-Free Stuffed Tomatoes

This vegetarian brunch option is packed with flavor.

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

Serves: 3

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 3

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories40
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium10mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars5g
Protein3g