Mushroom & Herb Stuffed Tomatoes
Recipe: #19178
May 20, 2015
Categories: Fresh Tomatoes, Side Dishes, Fruit, Tomato, Vegetables, Appetizers, Mushrooms, Brunch, Entertaining, Mother's Day, Summer, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, 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 (314.7 g)
- Calories 227.2
- Total Fat - 19.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 1.9 mg
- Sodium - 629.8 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 3.9 g
- Sugars - 7.9 g
- Protein - 3.7 g
- Calcium - 33 mg
- Iron - 1.2 mg
- Vitamin C - 33.9 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 & Variations
No special items needed.
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