Mushroom & Herb Stuffed Tomatoes
Recipe: #22504
January 13, 2016
Categories: Tomato, Mushrooms, Brunch, Mothers Day Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Herbs, more
"Adapted from Classic Canadian Cooking. Salt is listed twice because it is used two different ways."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (333.6 g)
- Calories 230.6
- Total Fat - 19.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 1.9 mg
- Sodium - 630.7 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 4.1 g
- Sugars - 8.4 g
- Protein - 3.8 g
- Calcium - 34.9 mg
- Iron - 1.3 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut a 1"-1 1/2" opening in the stem end of each tomato.
Step 2
Remove seeds and pulp.
Step 3
Sprinkle salt lightly inside tomatoes.
Step 4
Turn upside down and drain on paper towels for 1 hour.
Step 5
Meanwhile, combine all remaining ingredients.
Step 6
Toss lightly and let marinate for 1 hour.
Step 7
Fill the tomatoes with the mushroom mixture.
Step 8
If there is dressing left, divide it equally among all tomatoes.
Tips
No special items needed.