Tomatoes Stuffed with Mushrooms
Tomatoes add moisture and vitamin C, champignons provide fiber and umami, and almond flour creates a light nutty crust. This hot appetizer is aromatic and savory without breadcrumbs.
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Inventory: Oven
625
Servings: 4 (1 serving ≈ 300 gram)
Digestion time: 3 hour
Wash the tomatoes (800 g), halve them, and remove the seeds and some of the juice.
Fry the onion (100 g) in olive oil (50 g), add the champignons (200 g), and cook until tender. Stir in the garlic (10 g), table salt (to taste), and black pepper (to taste).
Fill the tomato halves with the mushroom mixture and dust them with almond flour (25 g). Place them in a greased dish.
Bake for 10–15 minutes at 190°C, then sprinkle with parsley (15 g) and serve hot.
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