Incredible Stuffed Mushrooms and Tomatoes

Ingredients :

5-7 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

Directions :

Preheat oven to medium-high heat 180-200 degrees Celsius

1. 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.
2. Add seeds, tahini, 2 tbsp. olive oil, salt, pepper and parsley, and continue blending for 2-3 minutes.
3. Taste and add salt or pepper if needed.
4. Fill the tomatoes and mushrooms with filling mixture, line on a heatproof dish and brush with some olive oil.

Bake for 20-25 minutes

*TIP: Usually I like to take the mushrooms out of the oven after 15 minutes.

Bon-appetite!!

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