Rice Stuffed Tomatoes

Original recipe from book Forks Over Knives

Ingredients

  • 6 large very ripe tomatoes, at room temperature
  • 1 ½ cups sliced mushrooms
  • 1 cup chopped onion
  • Vegetable broth
  • One 10 oz. package frozen spinach, thawed and drained
  • 2 medium avocados, mashed
  • 2 tsp garlic, minced
  • 1 tsp basil
  • 1 tsp brown sugar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup quick-cooking rice
  • ¼ cup plus 2 tbsp vegan Parmesan (Soya brand)

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut a slice from the top of each tomato and scoop out the pulp, leaving a ¼-inch-thich shell.
  3. Set aside.
  4. Chop the pulp and set aside.
  5. Saute the mushrooms and onion in some vegetable broth in a large skillet over high heat.
  6. Cook, stirring, until tender (about 10 minutes).
  7. Add spinach, avocado, tomato pulp, garlic, basil, sugar, salt and pepper.
  8. Cook over low heat, stirring occasionally (about 10 minutes).
  9. Stir in the rice and remove from heat.
  10. Cover and let stand for 5 minutes.
  11. Stir in Parmesan.
  12. Place tomato shells in a 9 x 13 baking pan.
  13. Spoon the hot mixture into tomato shells, divided evenly.
  14. Sprinkle with 1 tsp Parmesan on each shell.
  15. Bake until hot and golden (about 15 minutes).
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