Tomatoes Stuffed With Pepper Roasted Wild Mushrooms

Total Time
50mins
Prep 15 mins
Cook 35 mins

This is from 1001 Low-Fat Vegetarian Recipes. Use portabellas, shiitake, oyster or creminis for the mushrooms. This sounds like such a great work lunch! Maybe serve this with some grilled tofu slices. Thyme would be a nice substitution for the dill.

Ingredients Nutrition

Directions

  1. Spray an aluminum-foil-lined jelly roll pan with cooking spray.
  2. Arrange mushrooms on the pan in a single layer; spay with cooking spray and then sprinkle with pepper.
  3. Roast mushrooms at 425 degrees until tender, about 20 minutes; cool slightly.
  4. Chop mushrooms; combine with rice, breadcrumbs, vinaigrette and herbs.
  5. Slice tops from tomatoes and scoop out pulp with a spoon.
  6. Chop pulp and stir into mushroom mixture; season to taste with salt.
  7. Spoon mushroom mixture into tomatoes.
  8. Bake in a baking pan at 425 degrees until hot through, 10-15 minutes.

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