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Stuffed Tomatoes
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Stuffed (delicious!)Tomatoes | 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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