Vegetarian Stuffed Tomatoes {A Meatless Monday Recipe

Vegetarian Stuffed Tomatoes {A Meatless Monday Recipe

These vegetarian stuffed tomatoes are so yummy! The beefsteak tomatoes are stuffed with mushrooms, spinach and creamy ricotta cheese served, with a fresh Dijon dressing. The fresh Dijon dressing is delightful with fresh basil. It really makes this dish come alive!

I have been wanting to try a stuffed tomato recipe for a long time. However, I did not think the first time I tried stuffed tomatoes, they would be vegetarian stuffed tomatoes. After picking up some fresh large red tomatoes from the farmers’ market last weekend, I decided to try some vegetarian stuffed tomatoes for Meatless Monday

Let me show you how I made them!

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

How To Make Vegetarian Stuffed Tomatoes:

Pull off the mushroom stems and add them to 1 cup of boiling water. Leave to soak.

Meanwhile, In a large frying pan set over medium heat, warm olive oil. Add the spinach and cook for 2 minutes. Transfer the cooked spinach into a sieve set over a bowl, and press out all of the moisture with the back of a wooden spoon. Transfer the spinach onto a cutting board and finely chop. Put in a large bowl and set aside.

Using a slotted spoon, gently remove the mushroom stems from the hot water. Strain the liquid through a fine sieve. Discard stems and reserve the liquid to use as stock later.

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

Put the frying pan back on the heat and add a good splash of olive oil. Saute the caps mushrooms over high heat for 3 to 4 minutes until they begin to brown.

Reduce the heat to medium and pour over the stock from the mushroom stems. Add the garlic and shallot, sprigs of thyme and lemon juice. Continue to cook the mushrooms until all the liquid has evaporated and the mushrooms are tender. Remove from heat, spread on to a plate and allow to cool. Locate and discard woody stems from thyme sprigs.

Stir the ricotta and mushrooms into the spinach. Add two-thirds of the parmesan, a pinch of nutmeg, season with salt and pepper to taste. Cover and put into the refrigerator while you prepare the tomatoes for the filling.

Next, preheat the oven to 350 degrees F.

Cut into the tops of the tomatoes. Start from the outer edge of the tomato and angle the knife towards the stem, like you would carve a pumpkin. Remove the tops of the tomatoes and reserve to use as lids. Using a melon baller or spoon, carefully scoop the pulp out of the tomatoes. Reserve the pulp for the dressing.

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

Fold the egg yolk into the cheese and spinach mixture. Stuff the tomatoes with the mixture, piling it up well but without pressing down as this may cause the tomatoes to split.

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

Sprinkle the rest of the parmesan on top and replace the tomato tops. Carefully place the stuffed tomatoes in an ovenproof dish and drizzle with olive oil.

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

Place in the oven and bake for 20 to 30 minutes, or until the filling is heated through.

Meanwhile, make the dressing:

Put the reserved tomato juice and pulp into a sieve and press with the juice out with the back of the spoon. Discard chunks of tomatoes and pulp. Pour the juice into a jar with a lid. Add mustard, vinegar, oil, basil and shake. Season with salt and pepper to taste.

Drizzle some of the dressing over the stuffed tomatoes before serving. 

Reserve any leftover dressing for a salad. Store in an airtight container in the refrigerator for 3 to 5 days.

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com

These vegetarian stuffed tomatoes were delicious and even better than I imaged they would be! There was a perfect balance of cream, zest, and freshness to these tomatoes.

If you have some extra tomatoes this summer, you should give this recipe a try!

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach and ricotta cheese, served with a fresh dijon dressing. | TheMountainKitchen.com
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Vegetarian Stuffed Tomatoes

These vegetarian stuffed tomatoes are so yummy! Beefsteak tomatoes stuffed with mushrooms, spinach, and ricotta cheese, served with a fresh Dijon dressing.
Course Main Course
Cuisine American, Meatless Monday, Vegetarian
Keyword Stuffed Tomatoes, vegetarian
Prep Time 55 minutes
Cook Time 35 minutes
Servings 4
Calories 501kcal
Author Debbie Spivey

Ingredients

  • 4 large tomatoes
  • 8 ounces Portobello mushrooms chopped, reserve stems
  • 4 tablespoons extra virgin olive oil + extra for sautéing
  • 10 ounces fresh spinach large stems removed (1 bunch)
  • 2 cloves garlic minced
  • 1 shallot minced
  • 2 sprigs fresh thyme
  • 1 lemon juice
  • 1 cup ricotta cheese
  • ¼ cup parmesan freshly grated
  • 1 pinch nutmeg freshly grated
  • 1 egg yolk beaten
  • Kosher salt and fresh cracked black pepper to taste

Dressing

  • ½ teaspoon Dijon mustard
  • 2 tablespoon white vinegar
  • 6 tablespoon extra virgin olive oil
  • 1 handful fresh basil finely chopped

Instructions

  • Pull off the mushroom stems and add them to 1 cup of boiling water. Leave to soak.
  • In a large frying pan set over medium heat, warm olive oil. Add the spinach and cook for 2 minutes. Transfer the cooked spinach into a sieve set over a bowl, and press out all of the moisture with the back of a wooden spoon. Transfer the spinach onto a cutting board and finely chop. Put in a large bowl and set aside.
  • Using a slotted spoon, gently remove the mushroom stems from the hot water. Strain the liquid through a fine sieve. Discard stems and reserve the liquid to use as stock later.
  • Put the frying pan back on the heat and add a good splash of olive oil. Saute the caps mushrooms over high heat for 3 to 4 minutes until they begin to brown.
  • Reduce the heat to medium and pour over the stock from the mushroom stems. Add the garlic and shallot, sprigs of thyme and lemon juice. Continue to cook the mushrooms until all the liquid has evaporated and the mushrooms are tender. Remove from heat, spread on to a plate and allow to cool. Locate and discard woody stems from thyme sprigs.
  • Stir the ricotta and mushrooms into the spinach.
  • Add two-thirds of the parmesan, a pinch of nutmeg, season with salt and pepper to taste. Cover and put into the refrigerator while you prepare the tomatoes for the filling.[/adjustable]
  • Preheat the oven to 350 degrees F.
  • Cut into the tops of the tomatoes. Start from the outer edge of the tomato and angle the knife towards the stem, like you would carve a pumpkin. Remove the tops of the tomatoes and reserve to use as lids. Using a melon baller or spoon, carefully scoop the pulp out of the tomatoes. Reserve the pulp for the dressing.
  • Fold the egg yolk into the cheese and spinach mixture. Stuff the tomatoes with the mixture, piling it up well but without pressing down as this may cause the tomatoes to split.
  • Sprinkle the rest of the parmesan on top and replace the tomato tops. Carefully place the tomatoes in an ovenproof dish and drizzle with olive oil.
  • Place in the oven and bake for 20 to 30 minutes, or until the filling is heated through.
  • Meanwhile, make the dressing: Put the reserved tomato juice and pulp into a sieve and press with the juice out with the back of the spoon.
  • Discard chunks of tomatoes and pulp. Poor the juice into a jar with a lid. Add mustard, vinegar, oil, basil and shake. Season with salt and pepper to taste.
  • Drizzle some of the dressing over the cooked tomatoes before serving.

Notes

Reserve and extra dressing for a salad at another time. Store in an airtight container inside the refrigerator. Use within 3 to 5 days.
Adapted from Ed Baines From: Good Food Live

Nutrition

Calories: 501kcal | Carbohydrates: 10g | Protein: 13g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 225mg | Potassium: 751mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7310IU | Vitamin C: 28.3mg | Calcium: 283mg | Iron: 2.9mg
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