Tomatoes stuffed with freekeh, mushrooms and spinach


Stuffed tomatoes make a delicious appetizer. Fill them with wholesome ingredients such as freekeh, mushrooms and spinach and you have a wonderfully nutritious bite that you can feel good about eating! For this recipe choose beautiful, firm tomatoes that will hold their shape after roasting.


Ingredients (serves 6)
- 6 medium size tomatoes
- 2/3 cup freekeh, boiled according to instructions on the packaging
- 1 onion, minced
- 2 garlic cloves, smashed and minced
- 150 g mushrooms, minced
- 150 g frozen spinach
- a few parsley sprigs, finely chopped
- 2 Tablespoons vegetable oil
- salt and pepper, to taste

Cut the top part off the tomatoes, scoop out the flesh, chop it finely and reserve. Heat the oil and sauté the onions with the garlic until translucent, then add the mushrooms and cook until softened. Add the spinach and tomatoes and cook until not much liquid is left in the pan. Stir in the boiled freekeh and parsley and season with salt and pepper, to taste. Fill the tomatoes with the freekeh composition, replace the tomato caps (optional), and roast at 400 F until tomatoes are wilted (about 30 minutes, depending on the size of the tomatoes). Enjoy!





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