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Mushroom Stuffed Tomatoes

Mushroom Stuffed Tomatoes

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Submitted by happyzhangbo

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

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
LARGE LARGE TOMATOES
ripe, washed
2 3E+1
TABLESPOONS ML OLIVE OIL
5 144.5
OUNCES ML/G MUSHROOMS, BUTTON
finely chopped
2 2
EACH EACH SHALLOTS
finely chopped *
1 1
CLOVE CLOVE GARLIC
minced
2 ¼ 34
TABLESPOONS ML BREAD CRUMBS, WHOLE WHEAT
1 28.9
OUNCE ML/G ALMONDS
finely ground
1 5
TEASPOON ML THYME
chopped fresh *
1 5
TEASPOON ML PARSLEY LEAVES
chopped fresh
1 1
X X SEA SALT
to taste *
1 1
X X BLACK PEPPER
ground freshly to taste *
2 3E+1
TABLESPOONS ML MONTEREY JACK CHEESE
or swiss cheese, finely grated

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 151 63% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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