Lentil and Mushroom Stuffed Tomatoes
Summary
Dive into the world of Lentil and Mushroom Stuffed Tomatoes! A scrumptious blend of hearty lentils, juicy mushrooms, and ripe tomatoes creates a tantalizing dish perfect for those seeking a healthful yet flavorful meal. AH7 proudly presents this must-try recipe that’s not just delectably nutritious but also an art form in itself. Let’s embark on this culinary journey together.
Ingredients
- Tomatoes: 4 large ones (aim for ones that are firm to touch)
- Lentils: 1 cup (240 ml)
- Mushrooms: 1 cup (240 ml), finely chopped
- Onions: 1 medium, finely diced
- Garlic cloves: 2, minced
- Olive oil: 2 tablespoons (30 ml)
- Breadcrumbs: 1/2 cup (120 ml)
- Fresh parsley: 1/4 cup (60 ml), finely chopped
- Salt: To taste
- Black pepper: To taste
Preparation and Cooking Time: 50 minutes.
Serves: 4
Nutritional Facts per Serving
- Calories: 280
- Protein: 12g
- Carbohydrates: 42g
- Dietary Fiber: 10g
- Fats: 7g
- Sugars: 6g
- Sodium: 180mg
Instructions
- Preparation of Tomatoes: Begin by prepping the tomatoes. Cut off the tops and gently hollow them out, setting aside the pulp.
- Lentils Cooking: In a saucepan, boil the lentils in water until they’re tender but not mushy. This usually takes about 20-25 minutes.
- Mushroom Mixture: In a skillet, heat the olive oil. Add the onions and sauté until translucent. Toss in the minced garlic and mushrooms. Cook until mushrooms release their moisture. Add in the tomato pulp and cook until most of the liquid evaporates.
- Mixing Everything: Once lentils are cooked, drain any excess water. Mix them with the mushroom mixture. Stir in breadcrumbs, parsley, salt, and pepper. Combine thoroughly.
- Stuffing the Tomatoes: Carefully spoon the lentil and mushroom mixture into each hollowed tomato. Pack them tightly but gently to avoid breaking the tomatoes.
- Baking Time: Preheat the oven to 375°F (190°C). Place the stuffed tomatoes in a baking dish. Bake for about 15-20 minutes or until tomatoes are tender and the filling has a slight crust.
- Serving: Once done, allow them to cool for a few minutes before serving.
Tips
- Tomato Selection: Picking tomatoes that are firm ensures they don’t become overly soft while baking.
- Lentil Variety: Green or brown lentils are ideal for this dish due to their ability to retain shape.
- Extra Flavor: Feel free to sprinkle some grated parmesan on top before baking if you wish.
Serving Suggestions
- Salad Pairing: These Lentil and Mushroom Stuffed Tomatoes go incredibly well with a light green salad on the side.
- Bread: Serve with a slice of whole grain bread to complement the flavors and add a satisfying crunch.
- Dress It Up: A drizzle of olive oil or balsamic reduction right before serving can elevate the taste even more.
- Herbs: A sprinkle of fresh herbs like basil or chives can add a burst of color and flavor.
FAQ
Certainly! Here are 10 FAQs related to the Lentil and Mushroom Stuffed Tomatoes recipe:
1. What kind of tomatoes work best for this recipe?
While most tomato varieties can be used, it’s recommended to opt for firm and large tomatoes as they hold up well during baking.
2. Can I use canned lentils instead of cooking my own?
Yes, you can use canned lentils. Just ensure you rinse and drain them well before mixing with the mushroom mixture.
3. How can I store any leftover stuffed tomatoes?
Store them in an airtight container and refrigerate. They should be consumed within 2-3 days for the best flavor and texture.
4. Is there an alternative to breadcrumbs that can be used in the recipe?
Certainly! You can use rolled oats or cracker crumbs as a substitute for breadcrumbs.
5. Can I prepare the filling in advance?
Absolutely. The lentil and mushroom mixture can be prepared a day in advance and stored in the refrigerator. When ready to use, simply stuff the tomatoes and bake.
6. I’m not a fan of mushrooms. What can I replace them with?
If mushrooms aren’t to your liking, you can try diced bell peppers, zucchini, or even finely chopped spinach as a substitute.
7. What’s the best way to serve these stuffed tomatoes if I’m having guests over?
These stuffed tomatoes make a great centerpiece. Serve them on a platter surrounded by a light green salad and some whole grain bread on the side. Don’t forget the optional drizzle of olive oil or balsamic reduction!
8. I’m vegan. How can I make this dish suitable for my diet?
The recipe is already vegan-friendly. However, if adding the suggested parmesan, ensure you choose a vegan parmesan alternative or skip it altogether.
9. How can I add a spicy kick to the stuffed tomatoes?
For those who love a little heat, consider adding some red chili flakes or diced jalapeño peppers to the lentil and mushroom mixture.
10. Can I freeze the stuffed tomatoes for later use?
While it’s possible, freezing may alter the texture of the tomatoes. If you choose to freeze them, ensure they’re tightly wrapped and thawed in the refrigerator before reheating.
AH7 believes in fostering a healthy lifestyle. With this Lentil and Mushroom Stuffed Tomatoes recipe, not only are you indulging in a sumptuous meal but also ensuring you’re fueling your body with the best. So, what’s holding you back? Dive into this culinary adventure and relish every bite!
Lentil and Mushroom Stuffed Tomatoes
Nutritions
Ingredients
- – **Tomatoes**: 4 large ones aim for ones that are firm to touch
- – **Lentils**: 1 cup 240 ml
- – **Mushrooms**: 1 cup 240 ml, finely chopped
- – **Onions**: 1 medium finely diced
- – **Garlic cloves**: 2 minced
- – **Olive oil**: 2 tablespoons 30 ml
- – **Breadcrumbs**: 1/2 cup 120 ml
- – **Fresh parsley**: 1/4 cup 60 ml, finely chopped
- – **Salt**: To taste
- – **Black pepper**: To taste
Instructions
- **Preparation of Tomatoes**: Begin by prepping the tomatoes. Cut off the tops and gently hollow them out, setting aside the pulp.
- **Lentils Cooking**: In a saucepan, boil the lentils in water until they’re tender but not mushy. This usually takes about 20-25 minutes.
- **Mushroom Mixture**: In a skillet, heat the olive oil. Add the onions and sauté until translucent. Toss in the minced garlic and mushrooms. Cook until mushrooms release their moisture. Add in the tomato pulp and cook until most of the liquid evaporates.
- **Mixing Everything**: Once lentils are cooked, drain any excess water. Mix them with the mushroom mixture. Stir in breadcrumbs, parsley, salt, and pepper. Combine thoroughly.
- **Stuffing the Tomatoes**: Carefully spoon the lentil and mushroom mixture into each hollowed tomato. Pack them tightly but gently to avoid breaking the tomatoes.
- **Baking Time**: Preheat the oven to 375°F (190°C). Place the stuffed tomatoes in a baking dish. Bake for about 15-20 minutes or until tomatoes are tender and the filling has a slight crust.
- **Serving**: Once done, allow them to cool for a few minutes before serving.
Notes
2. **Lentil Variety**: Green or brown lentils are ideal for this dish due to their ability to retain shape.
3. **Extra Flavor**: Feel free to sprinkle some grated parmesan on top before baking if you wish.
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