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Stuffed Tomatoes
Stuffed tomatoes are as wonderful to look at as they are to eat. These days, fresh tomatoes are available all year long, but in the summertime when tomatoes are even more plentiful, this is a welcome tomato recipe. This is another hot appetizer recipe that is good to make in advance, and then heat up just before serving. You will get great compliments when you share this at the next pot luck.
| This original stuffed tomato recipe is easy to fix, and everyone always comments on how much they enjoy the flavors. I have served this as a main course for a vegetarian meal , adding just a simple green salad and a starch such as a corn dish. I use a melon baller to scoop out the tomato pulp, but you can simply use a regular tablespoon - just be careful not to scoop too deep and tear the fragile tomato skin, or your stuffing may spill out as you bake the tomatoes. |
This is another one of our fun, simple vegetarian recipes that can easily be changed up with other vegetables as the stuffing for this stuffed tomatoes recipe.Try adding some chopped kale or spinach to the mushrooms as you cook them for added color and nutritional benefits. It's important to cook the vegetables that you plan to use in your stuffing mixture so that they release any extra water they may contain. Or you may end up with runny stuffing.
| Stuffed Tomatoes | | | | | | 6 | | tomatoes | | | 2 | | eggs | | | 8 oz | | mushrooms | | | 1/2 cup | | swiss cheese | | | 1/4 tsp | | ground nutmeg | | | 1/4 cup | | walnuts | | | | | | | 1 | Preheat your oven to 400* | | 2 | Wash and pat dry the tomatoes. Using a sharp knife, cut a circle out of the bottom of each tomato. Using a spoon, scoop out the insides of the tomatoes, leaving a nicely formed 1/4" thick tomato shell. (reserve the pulp for another use, like soups or sauces) | | 3 | Beat the eggs in a bowl, and reserve. Chop the walnuts, and reserve. | | 4 | Wash and mince the mushrooms. Cook over medium heat until they give up most of their juices. Let cool for 10 minutes. | | 5 | Grate the cheese and add it to the eggs along with the nutmeg and walnuts and mushrooms. Mix well. | | 6 | Spoon the filling into the tomato shells and bake for 20-30 minutes, until filling is puffed and golden. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 122.06 | | | Calories From Fat (61%) | | 74.13 | | | | | % Daily Value | | Total Fat 8.44g | | 13% | | | Saturated Fat 2.92g | | 15% | | | Cholesterol 91.90mg | | 31% | | | Sodium 52.91mg | | 2% | | | Potassium 321.83mg | | 9% | | | Carbohydrates 5.11g | | 2% | | | Dietary Fiber 1.54g | | 6% | | | Sugar 2.78g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 3.57g | | | | | Protein 7.86g | | 16% | | | | | | | | | | | | |
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