Are you looking for a delicious and nutritious vegetarian dish to add to your recipe repertoire? Look no further than these Mushroom and Lentil Stuffed Tomatoes! Packed with protein, fiber, and flavor, this dish is sure to satisfy even the pickiest of eaters. In this blog post, we will walk you through the step-by-step process of creating this mouthwatering meal, from selecting the perfect tomatoes to stuffing them with a savory mixture of mushrooms, lentils, and herbs. Get ready to impress your family and friends with this simple yet impressive recipe!
Ingredients:
- 6 large tomatoes
- 1 cup cooked lentils
- 1 cup chopped mushrooms
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off of the tomatoes and scoop out the insides, leaving a shell. Chop the tomato insides and set aside.
- In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.
- Add the chopped mushrooms and cook until they release their liquid and start to brown.
- Stir in the chopped tomato insides, cooked lentils, thyme, oregano, salt, and pepper. Cook for another 5 minutes.
- Fill each tomato shell with the lentil and mushroom mixture.
- Place the stuffed tomatoes in a baking dish and sprinkle the Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender.
- Remove from the oven and let cool slightly before serving.
- Enjoy your delicious mushroom and lentil stuffed tomatoes!