Baked Tomatoes Stuffed with Mushrooms

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* Exported from MasterCook *

 

Baked Tomatoes Stuffed with Mushrooms

 

Recipe By :Jennifer Snyder

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 medium ripe tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound fresh or reconstituted shitake -- (2 2/3 cups) stems

removed, finely minced

1/3 cup onion -- minced

2 tablespoons olive oil

2 tablespoons flour

1 tablespoon Madeira -- or sherry

1/4 cup yogurt

1 teaspoon low-sodium soy sauce

pepper

2 tablespoons Parmesan cheese -- freshly grated

 

Using a sharp knife, slice tops off tomatoes and hollow out, leaving shells

about 3/8-inch thick. Save tomato pulp to use for stuffing. Combine 1/4 teaspoon

salt and 1/4 teaspoon pepper. Rub the inside of each tomato shell with the

mixture.

 

Set the tomatoes upside-down to drain.

 

Prepare the stuffing:

 

Strain the tomato pulp and mince. Saute shiitake, onion, and minced tomato in

oil in a medium skillet over moderate heat for 25 to 30 minutes, stirring

frequently, until most of the juices have reduced. When the mixture is fairly

dry, stir in flour, Madeira, yogurt, soy sauce, and pepper to taste. Cook,

stirring constantly, over low heat for about 5 minutes. Preheat the oven to

350F. Stuff each tomato with the mushroom mixture, spooning it in lightly and

mounding it up slightly on top. Sprinkle each stuffed tomato with grated

Parmesan cheese. Stand the tomatoes in an ungreased, 9-inch pie plate, and bake

them, uncovered, for 30 minutes or until the cheese is lightly browned.

 

Per Serving: Calories: 330, Protein: 11 gm., Fat: 12 gm., Carbohydrates: 40 gm.

 

 

 

 

 

Source:

" The Shiitake Way, Vegetarian Cooking with Shiitake Mushrooms "

Copyright:

" 1993 Jennifer Snyder "

 

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Per Serving (excluding unknown items): 287 Calories; 17g Fat (52.7% calories

from fat); 8g Protein; 27g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol;

508mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0

Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 2 to 3

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0