Mushroom-Stuffed Tomatoes

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining creaminess.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Heat the olive oil in a skillet over medium-high heat and add the mushrooms. Cook and stir until they start changing color.

Turn the heat to low. Add the onion and garlic and stir them in. Season with salt and pepper and stir in. Cook for 30 seconds or so.

Add the spinach. Cook and stir until wilted.

Add the feta and stir it in. Remove from heat.

For each tomato, cut off the stem end and scoop up the pulp using a spoon. Discard the pulp, but keep the stem ends.

Stuff the tomatoes with mushroom and spinach mixture, then top each with its cap.

Transfer to a roomy baking dish and bake for 15 minutes at 400⁰F/200⁰C.

Cooking Techniques

Spice Level:

Dietary

Allergens