Tomatoes stuffed with mushrooms, red onion, and herbs.

Finely chop the mushrooms (200 g) and sauté them in a pan. If frying is undesirable, bake the mushrooms and then chop them.

Mix the mushrooms with red onion (50 g) and fresh herbs (20 g). If desired, add dairy-free pesto sauce (1 tbsp) or guacamole (1 tbsp).

Cut off the tops of the tomatoes (5 pcs) and scoop out the insides. Combine the tomato flesh with the filling and mix.

Stuff the tomatoes with the mixture. Bake at 180°C for about 7 minutes or serve fresh, without baking.