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Mushroom And Tomato Bake Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||4 Cup (64 tbs)|
|Chopped hazelnuts/Pecans||2 Cup (32 tbs)|
|Mushrooms||1⁄2 Pound, chopped|
|Ground pepper||To Taste|
|Dried marjoram||1 Teaspoon, crushed|
Serving size: Complete recipe
Calories 2920 Calories from Fat 2149
% Daily Value*
Total Fat 244 g374.7%
Saturated Fat 69.7 g348.4%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 1677.9 mg69.9%
Total Carbohydrates 168 g55.9%
Dietary Fiber 38.1 g152.6%
Sugars 39.1 g
Protein 58 g115.2%
Vitamin A 185.6% Vitamin C 166.7%
Calcium 89.3% Iron 102.2%
*Based on a 2000 Calorie diet
Add crumbs and nuts; cook over medium heat, stirring constantly, until crisp and golden.
Skin tomatoes; chop coarsely.
Melt 2 tablespoons butter in frypan.
Add tomatoes and mushrooms; cook, stirring, until tomatoes are soft.
Place half the mixture evenly in 4 buttered individual baking dishes; season with salt, pepper and half the marjoram.
Place half the crumb mixture evenly over each mushroom mixture; repeat layers.
Bake in preheated 375 °F oven 30 minutes or until well browned.
Garnish with additional skinned tomatoes.