Easy Stuffed Tomatoes with Ricotta Cheese and Mushrooms // Side Dish ❤️

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option with similar binding properties.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by preparing 4 large tomatoes, ensuring they are of similar size for even cooking.

Remove the core and scoop out the insides of the tomatoes, leaving thick walls to prevent them from becoming floppy during cooking.

Chop the tomato flesh into about 1 cup and set aside.

Heat a skillet over medium-low heat and add 1.5 tablespoons of olive oil.

Add 1 cup of diced onions and 1/4 cup of green onions to the skillet, sautéing for 1 minute.

Add 1 large minced garlic clove and sauté for another minute to release its flavor.

Add 1/4 cup of finely diced yellow bell pepper and the chopped tomato flesh to the skillet, mixing well.

Add 1.25 cups of baby bella mushrooms to the skillet, breaking larger pieces in half, and stir.

Sprinkle in 1/2 teaspoon of dry oregano, 1/4 cup of finely chopped parsley, and 2 teaspoons of homemade seasoning salt, then stir to combine.

Lower the heat to medium-low and let the mixture simmer for about 4 minutes, tasting and adjusting seasoning as needed.

Add 3/4 cup of ricotta cheese and 1/2 cup of panko breadcrumbs to the skillet, mixing everything together.

Let the filling simmer on low for an additional 2-3 minutes before turning off the heat.

Season the insides of the drained tomatoes with pepper and more homemade seasoning salt.

Stuff each tomato with the filling, ensuring not to pack it too tightly.

Place the stuffed tomatoes in a baking dish, drizzling a little olive oil over them.

Prepare the topping by mixing 1 tablespoon of melted butter, 1/4 cup of panko breadcrumbs, and about 1 tablespoon of finely chopped parsley.

Sprinkle the breadcrumb mixture over the stuffed tomatoes.

Bake the tomatoes in the oven until they are tender and the tops are golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens