Mushroom-Stuffed Tomatoes

A vegetarian lunch option that is packed with flavor.

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

Serves: 3

Ingredients

  • 3 large beefsteak tomatoes
  • 6 small button mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 pieces sun-dried tomatoes, chopped
  • 1 tsp. ground black pepper
  • ½ tsp. paprika
  • 1 tsp. thyme
  • 8 leaves fresh basil, torn
  • 1 cup cooked rice, for serving

Directions

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

Recipe Information

Serves: 3

Ingredients

  • 3 large beefsteak tomatoes
  • 6 small button mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 pieces sun-dried tomatoes, chopped
  • 1 tsp. ground black pepper
  • ½ tsp. paprika
  • 1 tsp. thyme
  • 8 leaves fresh basil, torn
  • 1 cup cooked rice, for serving

Directions

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

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium15mg
Total Carbohydrate27g
Dietary Fiber4g
Sugars7g
Protein5g