I am a great lover of Italian foods but it can often be quite a carb heavy affair. An absolute favourite is the classic tomato bruschetta. I could eat my own weight in bruschetta without any issue, that is until the carb coma sets in.
I've taken the fresh tomato, garlic and basil deliciousness and stuffed it into chunky mushrooms to give you a guilt free healthylicious alternative that’s perfect as an appetizer or side dish.
Pre heat your oven to 200C
In a bowl mix together the olive oil, vinegar, tomato puree, basil, oregano and garlic.
Thinly slice the tops of each tomato and cut each tomato into quarters.
Put the chopped tomatoes into the oil mixture and stir them in making sure they are evenly coated.
Using a paper towel, wipe your mushrooms clean.
De-stem the mushrooms.
Lightly grease an oven proof dish with olive oil.
Place the mushrooms in the dish and fill with the tomato mixture.
Season with salt and pepper to taste.
Pop the dish into your hot oven and bake for 20 minutes.