Mushroom And Tomato Bake Recipe


Health IndexAverageCuisine
Main Ingredient


 Butter1⁄2 Cup (8 tbs)
 Soft bread crumbs4 Cup (64 tbs)
 Chopped hazelnuts/Pecans2 Cup (32 tbs)
 Tomatoes4 Large
 Mushrooms1⁄2 Pound, chopped
 Ground pepper To Taste
 Dried marjoram1 Teaspoon, crushed
 Salt To Taste

Nutrition Facts

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


Melt 6 tablespoons butter in frypan.
Add crumbs and nuts; cook over medium heat, stirring constantly, until crisp and golden.
Set aside.
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.