Go Back

Mushroom Stuffed Tomatoes

Fresh vegetables and leftover quinoa combine to create an easy (and healthy!) weeknight dinner.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 8 servings


  • 6-8 medium-to-large tomatoes
  • 1 cup quinoa cooked
  • 2 tablespoon avocado oil
  • 1 yellow onion diced
  • 2 cloves garlic diced
  • 8 oz baby bella mushrooms diced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ½ teaspoon ground sage
  • ½ teaspoon dried thyme


  • Core tomatoes and set aside. Dice the now-removed interiors. Preheat oven to 375 degrees F.
  • Pour avocado oil into a saucepan over medium heat. Saute onion until translucent, or about 3-5 minutes.
  • Stir in garlic, diced tomato interiors, and mushrooms. Cook until mushrooms have softened and begun to release their juices.
  • Mix in remaining spices, briefly sauteeing until aromatic.
  • Remove from heat and mix in quinoa.
  • Fill cored tomatoes with mushroom quinoa mixture and place on a lined baking sheet.
  • Bake for 15-17 minutes, until tomatoes appear roasted. Serve hot.
Keyword dinner, gluten free, keto, tomatoes, vegan, vegetarian, whole30