Mushroom-stuffed tomatoes

Ingredients

• 8 ripe, firm tomatoes
• 200 g button mushrooms
• A small piece of onion (15 g)
• 1 tablespoon chopped parsley
• A pinch of dried thyme
• 20 g vegan butter
• 60 g fine breadcrumbs
• 1 teaspoon lemon juice
• 3 tablespoons olive oil
• Salt to taste
• Black pepper to taste

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Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the stems out of the tomatoes and gently squeeze the juice and seeds out through the hole.
3. Chop the mushrooms with the onion, parsley and thyme and fry them in the vegan butter for 5-8 minutes. Add about 40 g of breadcrumbs until you have a moist paste and season with salt, pepper and the lemon juice.
4. Fill the tomatoes until they're back in shape and the skin is taut. Sprinkle a little breadcrumbs just over the hole, without getting any on the red of the tomato.
5. Put the oil in a baking dish, arrange the tomatoes and bake them until tender, about 20-25 minutes. Lift them out with a spatula.

Nutrition facts

Approximate, per serving (about 282 g). Calculated with data from USDA FoodData Central.