Mushroom Stuffed Tomatoes

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  • 2 large tomatoes
  • 4 large mushrooms (or 8 small mushrooms)
  • 2 garlic cloves
  • 1 small onion
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon extra-virgin olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 tablespoon crumbled old goat cheese


  1. Rinse the tomatoes and pat dry.
  2. Slice the tops and take out the seeds. Set aside.
  3. Rinse and dice the mushrooms. Crush the garlic. Dice the onion.
  4. Heat the olive oil.
  5. Add the garlic and onion, and sauté for 3 to 5 minutes until they begin to soften.
  6. Add the thyme and turmeric and cook for 30 seconds more.
  7. Stir in the mushrooms and cook for 5 additional minutes.
  8. Turn on the oven and set the temperature to 450 F.
  9. Fill the tomatoes with the mushroom mixture. Top with the crumbled cheese.
  10. Place on a baking dish, and bake for about 20 minutes, until the tomato skin starts to break.


Total time: 40 minutes Prep time: 10 minutes Cook time: 30 minutes

NUTRITION INFORMATION:   Calories: 140  Fat: 10g  Carbs: 10g Protein: 5.4g