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Saturday, February 28, 2015
Incredible Stuffed Mushrooms and Tomatoes
12 button mushrooms, stemmed (keep the stems for filling)
1 cup Almonds, soaked in water for about an hour then drain the water
2 handfuls Parsley, use just the leafy part -without the stems
4 tbsp. Tahini
3 tbsp. Olive oil
3 tbsp. Sesame seeds
1 tsp. Salt
¼ tsp. black pepper
½ cup Sunflower seeds, Pumpkin seeds and whatever kind of seeds you like
Preheat oven to medium-high heat 180-200 degrees Celsius
Cut tomatoes in half, gently remove pulp out of tomatoes and place in the food-processor mixing bowl, along with mushroom stems and almonds, blend at high speed.
Add seeds, tahini, 2 tbsp. olive oil, salt, pepper and parsley, and continue blending for 2-3 minutes.
Taste and add salt or pepper if needed.
Fill the tomatoes and mushrooms with filling mixture, line on a heatproof dish and brush with some olive oil.
Bake for 20-25 minutes
Usually I like to take the mushrooms out of the oven after 15 minutes.
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