Baked Stuffed Tomatoes With Mushrooms Red Pepper And Onion


  • 6-8 tomatoes
  • 100 gms button mushrooms
  • 100 gms corn
  • 1 red onion ringed
  • 1 sliced red pepper
  • 1 tbsp toasted garlic
  • 3-4 tbsp raw cashew cheese


Scoop the tomatoes out. Cook the mushrooms with the onion and corn until tender.  The mushrooms will release their own juice so cook till required consistency. Mix in the toasted garlic and stuff the tomatoes. Spread the cheese on top and bake for half hour in hot oven until tomatoes are tender. Make sure not to overcook.

Serves 4