Mushroom-Stuffed Tomatoes Recipe
Ingredients
| Fresh tomatoes | 6 | |
| Salt | To Taste | |
| Fresh mushrooms | 6 Large | |
| Melted butter | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 63 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 72.4 mg3%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.7 g6.8%
Sugars 3.6 g
Protein 2 g3.7%
Vitamin A 23% Vitamin C 26.8%
Calcium 1.4% Iron 2.5%
*Based on a 2000 Calorie diet
Directions
Cut slice from top of each tomato; scoop out some of the pulp carefully.
Sprinkle lightly with salt to taste.
Remove stems from mushrooms; place 1 mushroom in each tomato, cavity side up.
Brush with butter.
Arrange tomatoes in buttered casserole; cover with foil.
Bake for about 20 minutes or until mushrooms are done.
Garnish with chopped parsley if desired.
Chef
