Stuffed Tomatoes

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Stuffed Tomatoes

 

 

8 vine-ripened tomatoes

1/4 cup olive oil

2 eschallots (see note), finely chopped

200g button mushrooms, finely chopped

2/3 cup fresh white GF breadcrumbs

35 g vegan parmesan cheese, grated

1 tablespoon (3 tsp) oregano leaves, chopped

salt and pepper, to taste

 

 

1. Preheat oven to 200 C (400 F). Slice tops off tomatoes. Reserve

tops. Scoop out tomato flesh and seeds, being careful not to break

tomato shells. Place tomatoes, cut side down, in a roasting pan.

Drizzle with 1 tablespoon (4 tsp) oil. Roast for 5 minutes or until

tomatoes just start to soften.

 

2. Meanwhile, heat 1 tablespoon (4 tsp) oil in a frying pan over

medium heat. Add eschallots. Cook, stirring, for 2 minutes. Add

mushrooms. Cook, stirring, for 2 to 3 minutes or until tender. Add

breadcrumbs and vegan parmesan. Stir to combine. Remove from heat,

Stir in oregano.

 

3. Remove tomatoes from oven and turn over. Fill each tomato with

mushroom mixture. Place tomato tops over filling. Roast for 5 to 10

minutes or until tomatoes are tender (but still holding their shape).

Drizzle with remaining oil. Season with salt and pepper. Serve.

 

 

NOTE: Eschallots, also known as shallots, are very small brown onions

with thin, papery skins. They have a mild onion flavour and are

popular in Asian and French cuisine. Red onion is a suitable alternative.

 

 

Makes 8.