Gluten Free | Soy Free | Oil Free Option
This walnut mushroom bolognese stuffed tomato recipe is something both plant based and meat eaters can all get behind! The walnuts and mushrooms in this recipe provide a tasty umami flavor profile. Toasted walnuts bring a yummy, savory and meaty taste. They’re also nutrient rich (walnuts are high in Omega-3 fatty acids and aminos)!
This recipe challenges the status quo of a traditional meat-centric dish by swapping the meat for mushrooms and walnuts to create an aromatic mouthwatering ragu that will have your family asking for seconds!
Pair this with tomato paste, olive oil (if your are oil free sub the oil for veggie broth as your oil free option), garlic, yellow onion and other herbs and seasoning and you have yourself a crave worth bolognese sauce! In this recipe we are bringing the elegance, and flavor, to your plate with the addition of neatly packed stuffed tomatoes! This dish is easier than it seems.
Start by creating this delectable saucy mix. You’ll need unsalted walnuts and your mushroom of choice. I’ve made this using cremini, bella and white and each time it has been delicious! While the sauce simmers, prep the tomatoes. If you enjoy white rice, save the insides of the tomatoes to mix into your rice to enjoy nutrient rich pink rice as your side dish! Once the sauce is done, stuff the mix into your hollow tomato skins. Bake until the skin of the tomatoes are blistered to perfection and there you have it!
What I love about this recipe is it’s ability to flex. The walnut mushroom bolognese can be enjoyed over pasta, polenta, rice or it can be served as a sloppy joe with a side of your favorite veggies! For those looking to avoid gluten and soy, this is a goody for you to add to your weekly recipe rolodex! Time to get cooking!
Recipe Overview & Features
- Comfort food
- Versatile
- Gluten free
- Soy free
- Oil free option
What you need
- Tomatoes
- Mushrooms
- Walnuts
- Garlic
- Yellow onion
- Salt
- Paprika
- Olive oil
- Apple Cider Vinegar
- Tamari
- Tomato Paste
- Fresh thyme
Walnut Mushroom Bolognese Stuffed Tomatoes
Description
This recipe challenges the status quo of a traditional meat-centric dish by swapping the meat for mushrooms and walnuts to create an aromatic mouthwatering ragu that will have your family asking for seconds! Bring the elegance, and flavor, to your plate with the addition of neatly packed stuffed tomatoes!
Ingredients
Instructions
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Preheat oven to 350F.
Heat walnuts in a skillet. Medium heat, toss frequently 3-5 minutes to toast. Pour in a food processor. Pulse until resembling ground meat. If you don't have a food processor chop by hand.
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Stir in minced thyme. Season with salt if needed. To add more rich flavor, add 1-2 tablespoons olive oil.
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Rinse mushrooms. Slice mushrooms ½” thick. Put in a microwave-safe bowl. Microwave on high-3 minutes. Stir and microwave another two minutes.
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Add remaining tablespoon of oil to the warm skillet along with tomato paste. Reduce heat to medium. Stir to cook the paste for 2-3 minutes.
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Heat a large skillet over a medium-high heat. Use a slotted spoon to remove the mushrooms from the bowl and put mushrooms into the skillet. Keep the mushroom liquid. Sprinkle on the salt and cook mushrooms without stirring. Mushrooms should dry out in 5 minutes. Add 1 tablespoon of olive oil. Toss mushrooms. Cook for another 8-10 minutes until mushrooms closest to pan begin to brown. At this point, cook 2 minutes longer than stir and remove.
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Add the onion, garlic, smoked paprika, walnuts and mushrooms. Stir and cook 2-3 minutes. Add apple cider vinegar, tamari and mushroom liquid, cook until walnuts are tender and liquids are absorbed. Mixture should still be moist (20-25 minutes).
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Cut the tops evenly off the tomatoes. Take a spoon and gently scoop out the pulp and juice from within the tomatoes. Be careful not to poke a hole in the bottom or sides.
*If making pink rice, set aside pulp to mash and mix with your white rice as your side dish.
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Preheat Line a baking pan with parchment paper. When the walnut mushroom bolognese is finished, spoon the mixture into the hollow tomatoes. Pack the tomatoes neatly until it is full of the mixture. Bake the stuffed tomatoes until the skin is tender and blistered. This should take about 30 minutes.
When done baking, cool for 10 minutes. Serve and enjoy!
