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Mushroom Stuffed Tomatoes

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Very healthy recipe, take care of your own bodies, keep healthy!













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


4 large tomatoes
ripe, washed
2 tablespoons olive oil
5 ounces mushrooms, button
finely chopped
2 each shallots
finely chopped
1 clove garlic
2 ¼ tablespoons bread crumbs, whole wheat
1 ounce almonds
finely ground
1 teaspoon thyme
chopped fresh
1 teaspoon parsley leaves
chopped fresh
1 x sea salt
to taste
1 x black pepper
ground freshly to taste
2 tablespoons monterey jack cheese
or swiss cheese, finely grated


Slice the top off each tomato and carefully scoop out the seeds.

Heat the oil in a pan and cook the mushrooms, shallots and garlic for a few minutes.

Add a couple small dashes of sea salt.

Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.

Fill the tomatoes with this mixture and replace the tops and cook at 350℉ (180℃) F, for about 12 to 16 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 15163% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 108mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 33% Vitamin C 40%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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