These very simple stuffed vegetables are just as good cold as lightly warmed in the dehydrator, and children especially love them. The walnut filling, blended with garlic, olive oil and basil, stays creamy and full of flavour, while the tamari marinade nicely livens up the mushrooms and tomatoes. Cut into quarters, they also fit easily into a lunch box.
Raw stuffed tomatoes and mushrooms with a walnut and basil filling
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Organic black cabbage seeds
€31.80
Ingredients
- 5 to 6 small portobello mushrooms (or other large mushrooms of your choice)
- 2 large tomatoes
Filling
- 120 g walnuts
- 2 garlic cloves
- 2 to 3 tablespoons extra virgin olive oil
- 1 to 2 pinches of sea salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- a handful of fresh basil (or 1 teaspoon dried basil)
Marinade
- 4 tablespoons tamari
- 2 tablespoons extra virgin olive oil
Method
- Mix the tamari and olive oil to make the marinade.
- Remove the mushroom stems and marinate the caps in part of the marinade.
- Cut the tops off the tomatoes and scoop out the pulp with a teaspoon. Marinate the hollowed-out tomatoes and their tops in the same way.
- Blend all the filling ingredients until smooth.
- Arrange the mushrooms and tomatoes in a dish, then fill them with the stuffing.
- Drizzle them with a little marinade. Enjoy them as they are, or place them in the dehydrator for about 2 hours at 46 °C maximum to warm them.
- Pour the rest of the marinade over the dish just before serving.
Tip
For children, cut the tomatoes into quarters and the mushrooms in half: easier to handle, they often go down better at the table. Do not throw away the mushroom stems or the tomato pulp: finely chopped, they enrich the filling or the next day's salad.
FAQ: your questions about raw stuffed tomatoes and mushrooms
What is the recipe for no-cook stuffed tomatoes?
Cut the tops off large, firm tomatoes, hollow them out with a teaspoon, then leave them upside down for a few minutes to drain. Marinate them in tamari and olive oil, then fill them with a raw stuffing: here, 120 g of walnuts blended with garlic, olive oil, basil and a little salt. Serve straight away, or place them in the dehydrator for 2 hours at 46 °C for a warm version.
How do you make a vegetarian stuffing?
A vegetarian stuffing relies on a base that binds and gives body: blended nuts or seeds, chopped mushrooms, vegetables, grains or pulses. For a raw version, walnuts are ideal: blended with garlic, olive oil, basil and salt, they form a creamy paste that holds well in a tomato or a mushroom cap. You can add the finely chopped mushroom stems or a little tomato pulp for extra softness.
What can you use instead of bread in a stuffing?
In a stuffing, bread mainly serves to bind the ingredients and absorb the juices. Blended nuts and seeds (walnuts, almonds, sunflower seeds) or ground flaxseed do this job very well, with no cooking at all. In this recipe, the 120 g of walnuts replace the bread and give a dense, creamy filling; if it seems too moist, add a tablespoon of ground flaxseed and leave it to rest for a few minutes.
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