Mushroom Stuffed Tomatoes
Very healthy recipe, take care of your own bodies, keep healthy!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
ripe, washed |
|
| 2 | tablespoons | olive oil |
|
| 5 | ounces |
mushrooms, button
finely chopped |
|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Directions
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.
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