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Mushroom Stuffed Tomatoes

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Mushroom Stuffed Tomatoes

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

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
4 large tomatoes
ripe, washed
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3E+1 ml olive oil
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144.5 ml/g mushrooms, button
finely chopped
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2 each shallots
finely chopped
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1 clove garlic
minced
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34 ml bread crumbs, whole wheat
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28.9 ml/g almonds
finely ground
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5 ml thyme
chopped fresh
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5 ml parsley leaves
chopped fresh
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1 x sea salt
to taste
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1 x black pepper
ground freshly to taste
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3E+1 ml monterey jack cheese
or swiss cheese, finely grated
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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 15163% 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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