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Baked Stuffed Tomatoes With Mushrooms Red Pepper And Onion


  • 6-8 large tomatoes
  • 100 g button mushrooms, chopped
  • 100 g corn kernels
  • 1 red onion, chopped
  • 1 red pepper, finely chopped
  • 1 tbsp toasted chopped garlic
  • 3-4 tbsp raw cashew cheese


Scoop out the insides of the tomatoes. Cook the mushrooms with the onion, red pepper and corn until tender. The mushrooms will release their own juice, so cook until the required consistency is obtained. Mix in the toasted garlic and stuff the tomatoes. Spread the cheese on top and bake for half hour in a preheated oven, until the tomatoes are tender. Take care not to overcook.

Serves 4


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