Stuffed Tomatoes
Ingredients
The tomatoes
The filling
-
2
tablespoons
butter
-
1
large
red onion, diced
-
⅔
cup
oyster mushrooms, thinly sliced
-
2
ounces
rice, uncooked
-
200
mls
vegetable broth
-
2
teaspoons
Italian seasoning
-
3
tablespoons
parmesan cheese
Instructions
- Preheat the oven to 200C/400F.
- Cut off the tops from the tomatoes and scoop out the insides, reserving the innards.
- Place the tomatoes in a greased baking dish.
- In a skillet, melt butter and sauté the onion until translucent.
- Add the mushrooms and cook for a couple of minutes before adding the rice.
- Slowly add the vegetable broth while stirring until all liquid is absorbed.
- Add the Italian seasoning and the insides of the tomatoes, cooking for a few more minutes.
- Evenly distribute the filling among the hollowed-out tomatoes.
- Bake for 20 minutes or until golden on top.
Nutrition Facts (estimated)
Servings
4 servings
Calories
169
Total fat
7g
Total carbohydrates
23g
Total protein
5g
Sodium
317mg
Cholesterol
0mg
You might also like