Stuffed Tomatoes

My stuffed tomato recipe combines buttery risotto with tender oyster mushrooms, all stuffed in seasoned and juicy tomatoes. It’s the perfect healthy side OR main course! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 169kcal

Author Arman Liew

Ingredients

4 large tomatoes
2 tablespoons butter
1 large red onion diced
2/3 cup oyster mushrooms thinly sliced
2 ounces rice uncooked
200 mls vegetable broth
2 teaspoons Italian seasoning
3 tablespoons parmesan cheese

Instructions

Preheat the oven to 200C/400F.
Cut off the tops from the tomatoes and scoop out the insides. Reserve the innards of the tomatoes. Place tomatoes in a small baking dish.
In a medium sized skillet over medium-high heat, melt butter and saute onion until translucent. Add mushrooms and cook for a couple of minutes, before adding the rice. Cook until it starts glistening. Slowly add the vegetable broth, stirring regularly.
Once all the liquid has been absorbed, add the Italian seasoning and the insides of the tomatoes. Cook for a couple of more minutes, then add parmesan.
Evenly distribute the filling amongst the scooped out tomatoes.
Bake for 20 minutes, or until golden on top.

Video

Notes

TO STORE: The leftover tomatoes can be stored in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing them, as they’ll become mushy.

TO REHEAT: Place the tomatoes in a baking dish with a thin layer of water in the bottom. Cover and bake them in the oven until warm.

Nutrition