#BlogeventSide DishChiliVegetablesGluten-freeMainsGarlicOkraMushroomsTomatoVeganVegetarianStarters

Okra and Mushroom filled Tomatoes

1 Mins read
Okra and Mushroom filled Tomatoes

Okra and Mushroom filled Tomatoes

Pane-Bistecca
A feast for vegetarians! Spicy seasoned vegetables as a filling for a mild tomato, a fine food, light and with a kick. I have chosen the unusual mixture of okra and enoki mushrooms, because unusual is usual with me!

Tomatoes are botanically considered berries, says Simone from Zimtkringels, she is the host of the 199. Blog event Tomato at Zorra from Kochtopf and since I love everything with tomatoes, I’m of course joining!
Prep time
10 min
Cooking time
40 min
Portions
1
Total time
50 min

Ingredients

  • 1 big cooking Tomato

  • 5 Okra

  • 1 Handful Enoki Mushrooms

  • 1 tbsp Garlic Chili Sauce from Lee Kum Kee (or 2 garlic cloves, chopped and Chili Flakes)

  • 2 Garlic cloves, chopped

  • Salt and Pepper

  • some Olive Oil

Instructions

1

Step 1

Cut the top off the tomato and scrap out the flesh of the tomato. (you can add this to the vegetable when frying them, if you like)
2

Step 2

Heat the oil and fry the thin sliced okra in it. Add the mushrooms, the garlic chili sauce and the garlic and season well. Cook for 10 minutes.  
3

Step 3

Put the tomato into a greased gratin dish and fill it with the cooked vegetables. Bake in the oven at 180 C for 20-30 minutes. Serve hot!

Notes

Deliciously unusual!
Okra and Mushroom filled Tomatoes
Okra and Mushroom filled Tomatoes
Okra and Mushroom filled Tomatoes
Okra and Mushroom filled Tomatoes
Okra and Mushroom filled Tomatoes
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