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Tomatoes Stuffed With Mushrooms Recipe
|Red tomatoes||4 (Use Very Firm Ones)|
|Mushrooms||1⁄2 Pound, sliced thin|
|Lemon||1⁄2 , juiced|
|Freshly ground pepper||To Taste|
|Worcestershire sauce||1 Tablespoon|
|Shallots||4 , chopped|
|Soda crackers||4 , crushed|
|Freshly grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 795 Calories from Fat 343
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 19.7 g98.6%
Trans Fat 0 g
Cholesterol 262.8 mg
Sodium 1258.3 mg52.4%
Total Carbohydrates 95 g31.6%
Dietary Fiber 9.8 g39.2%
Sugars 18.4 g
Protein 27 g53.3%
Vitamin A 126.9% Vitamin C 166.2%
Calcium 32.4% Iron 52.5%
*Based on a 2000 Calorie diet
Remove the top, seeds and pulp from tomatoes.
Dry the tomato shells, then set both shells and pulp aside.
Melt the butter in a frying pan and saute the sliced mushrooms, along with the lemon juice, and salt and pepper to taste, over high heat, stirring constantly until slightly dry.
Remove from the heat when you begin to note the unique odor.
Add the tomato pulp, Worcestershire sauce, and the shallots, which have been mixed with the egg yolks, and cook for an additional 5 minutes.
Mix with the crushed crackers, then fill the reserved tomato shells.
Sprinkle with the Parmesan cheese and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 30 minutes.
During the last 5 minutes of cooking, remove the lid and pour off the juice.