Recipes > Lunch/Sides
Stuffed Tomatoes & Mushrooms
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Ingredients
Ingredients
Main
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
Marinade
4 tbsp soy sauce (tamari)
2 tbsp extra virgin olive oil
Instructions
Instructions
1
Blend all the filling ingredients in a food processor until resembles a slightly chunky bread crumb
2
Combine tamari sauce and olive oil
3
Remove the stem of the mushroom
4
Cut the top off the tomato and remove the pulp
5
Pour over the sauce and oil mix to marinate mushrooms and tomatoes in a baking dish for a two hours
6
To serve, fill the tomatoes and the mushrooms with the filling and pour over the remaining marinade
