Follow us on Instagram

Stuffed Tomatoes and MushroomsTomatoes_AP Raw 0029

Ingredients
5-6 baby Portobello mushrooms
4 medium sized tomatoes

FILLING:
1 cup Alison’s Pantry Walnuts
2 cloves garlic
2-3 tbsp extra virgin olive oil
A good pinch of sea salt
A generous tsp of grated lemon zest
¼ cup of lemon juice
Handful of fresh basil

Method

  1. Blend all the filling ingredients in food processor until resembles a slightly chunky bread crumb.

MARINADE FOR THE TOMATO AND MUSHROOMS:

Ingredients
4 tbsp soy sauce (tamari)
2 tbsp extra virgin olive oil

Method

  1. Combine tamari sauce and olive oil
  2. Remove the stem of the mushroom
  3. Cut the top off the tomato and remove the pulp
  4. Pour over the sauce and oil mix to marinate mushrooms and tomatoes in a baking dish for a couple of hours.
  5. To serve, fill the tomatoes and the mushrooms with the filling and pour over the remaining marinade.

 

 


 

 


x