Preheat the oven to 450°F (230°C) and lay out a large cookie sheet lined with non-stick foil or cooking spray. Place the mushroom in one area and the tomatoes in another.
Lightly season with sea salt and black pepper. Bake in the oven for 15 minutes, then carefully remove.
Plate the mushroom and scoop the tomatoes into the center of the mushroom cap. Drizzle with Tal’s Tahini Harissa Fiery Chili and finish with a sprinkling of fresh herbs.
To make enough for a family or party, simply multiply the ingredients by the number of servings needed.
