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Oil-Free Mushroom Stuffed Tomatoes Recipe

I love fall but I sure will be sad to see tomato season end! This oil-free recipe lets you take advantage while you still can! One of the best parts about eating a whole food plant based diet is that almost any vegetable can be stuffed with almost any other vegetable...and it will taste phenomenal! And this mushroom-stuffed tomato recipe is no exception. All you need is delicious ripe tomato and the right spices and you've got yourself one delightful late summer meal.

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 2 stuffed tomatoes


1 large vine ripe tomato

1 cup of walnuts, finely chopped or pulsed in blender

8 baby bella mushrooms, finely chopped or pulsed in blender

1 large clove of garlic, minced

1 TBS of tamari

½ tsp of paprika

¼ tsp of oregano

½ tsp of ground flaxseed

¼ tsp of freshly ground black pepper

¼ cup of water

Fresh basil for garnish


  1. Preheat oven to 350
  2. Slice the tomato in half, and scoop out the center
  3. Place on a non-stick baking sheet and cook for 20 minutes
  4. Cook mushrooms in a few TBS of water until soft
  5. Add garlic, walnuts, flax and spices and cook for an additional 2 minutes
  6. Add water and cook until seasonings, nuts and mushrooms begin to simmer together (about 3 minutes)
  7. Once tomatoes are cooked, stuff each tomato with half of the filling
  8. Bake for an additional 10 minutes
  9. Garnish with black pepper and fresh basil
  10. Enjoy


By Caroline DiNicola Fawley

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