My stuffed tomato recipe combines buttery risotto with tender oyster mushrooms, all stuffed in seasoned and juicy tomatoes. It’s the perfect healthy side OR main course!
Looking for more vegetarian mains? Try my eggplant rollatini, butternut squash casserole, or eggplant meatballs next.
When tomatoes are in season, my mind instantly goes to stuffed tomatoes. It’s my favorite way to transform a bundle of fresh tomatoes into a hearty and comforting dinner.
Each is stuffed with caramelized mushrooms and buttery risotto rice. Then, they’re topped with parmesan cheese and baked until bubbly, soft, and tender.
Table of Contents
Why I love this recipe
- Versatile. Enjoy them as a healthy side dish or a vegetarian main course, or add some ground meat to pack in the protein.
- Deceptively easy to make. Don’t get overwhelmed by the fancy presentation. This is the easiest dish you’ll make all week.
- A perfect flavor pairing. The tomatoes are sweet and tangy, perfectly complementing the savoriness of the mushroom rice filling.
- Family-friendly. Like my healthy stuffed peppers, even the pickiest of eaters will find they actually enjoy eating their veggies!
Ingredients needed
- Tomatoes. I tested a few different types of tomatoes, and while heirloom tomatoes look nice, they’re too watery, and the skin is too soft. I prefer beefsteak tomatoes or any large, plump red tomatoes.
- Butter. To sautée the stuffing. Olive oil also works.
- Red onion. For the stuffing.
- King oyster mushrooms. When sliced thinly and cooked in butter, these bad boys have a texture almost identical to meat. If you can’t find oyster mushrooms, use shiitake or lion’s mane.
- Rice. While any rice works, I prefer a risotto-like texture, so I used Italian Arborio rice.
- Vegetable stock. To flavor the stuffing.
- Italian seasoning. Use a pre-made mix or combine dried oregano, rosemary, and thyme.
- Parmesan cheese. Freshly grated, if possible. I find it tastes better and melts more smoothly.
How to make stuffed tomatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the tomatoes. Cut the tops off the tomatoes and scoop out the insides, reserving the tomato pulp. Place the tomatoes in a greased baking dish.
Step 2- Cook the filling. Melt butter in a large skillet over medium-high heat and sauté onion until translucent. Sauté mushrooms, then add the rice. Add the broth while stirring.
Step 3- Add spices. Once all of the liquid has been absorbed, add spices and the insides of the tomatoes. Cook for a few minutes, then add parmesan.
Step 4- Stuff and bake. Evenly distribute the filling mixture amongst the hollow tomatoes. Bake for 20 minutes or until golden on top.
Can I make these in the air fryer?
Yes, if I’m making a half-batch of tomatoes, I love using the air fryer. To do this, prepare them as directed, then place them in a greased air fryer basket and air fry at 400F/200C for 10-12 minutes.
Arman’s recipe tips
- Make them vegan. Substitute parmesan with nutritional yeast or a plant-based cheese.
- Trim the pointy bases. Flatten the tomato bottoms by cutting the pointed base off so they can stand comfortably on the baking dish.
- Make sure the liquid is completely absorbed. If liquid remains when you stuff the tomatoes, it will make them soggy.
Variations
- Sauté fresh garlic for more aroma and flavor.
- Add more crunch. Toss a few tablespoons of panko breadcrumbs (gluten-free if needed) in melted butter and sprinkle them on the tomatoes right before baking.
- Pack the protein. Swap the mushrooms for ground chicken, ground beef, ground turkey, or minced tofu.
- Swap out the rice. Use lentils or quinoa instead of rice, or lower the carbs by using cauliflower rice.
- Top the tomatoes with flaky sea salt and fresh herbs (I like fresh basil!).
Storage instructions
To store: The leftover tomatoes can be stored in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing them, as they’ll become mushy.
To reheat: Place the tomatoes in a baking dish with a thin layer of water in the bottom. Cover and bake them in the oven until warm.
Frequently asked questions
I often use a regular kitchen spoon to scrape out the tomato flesh, but a spoon with a jagged edge works the best.
You can prep and stuff the tomatoes a day in advance and refrigerate them until baking. This way, you get ready-to-bake tomatoes for the next day.
More healthy dinner recipes
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Preheat the oven to 200C/400F.
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Cut off the tops from the tomatoes and scoop out the insides. Reserve the innards of the tomatoes. Place tomatoes in a small baking dish.
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In a medium sized skillet over medium-high heat, melt butter and saute onion until translucent. Add mushrooms and cook for a couple of minutes, before adding the rice. Cook until it starts glistening. Slowly add the vegetable broth, stirring regularly.
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Once all the liquid has been absorbed, add the Italian seasoning and the insides of the tomatoes. Cook for a couple of more minutes, then add parmesan.
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Evenly distribute the filling amongst the scooped out tomatoes.
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Bake for 20 minutes, or until golden on top.
TO REHEAT: Place the tomatoes in a baking dish with a thin layer of water in the bottom. Cover and bake them in the oven until warm.
Serving: 1servingCalories: 169kcalCarbohydrates: 23gProtein: 5gFat: 7gSodium: 317mgPotassium: 560mgFiber: 4gVitamin A: 1851IUVitamin C: 27mgCalcium: 87mgIron: 2mgNET CARBS: 19g
Originally published May 2023, updated and republished August 2024
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