Mushroom-stuffed Tomatoes Recipe

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Ingredients:

Serving

Directions:

Set oven to 350 degrees.
Cut a thin slice off top of each tomato.
Scoop out pulp, leaving 1/2-in shell.
Invert tomatoes on paper towels to drain.
Chop the pulp, reserving 1 cup.
In skillet, saute mushrooms in 2 tbsp butter until tender.
Combine egg yolks and sour cream; add to mushrooms.
Stir in a 1/4 cup bread crumbs, salt, thyme pepper, and reserved tomato pulp simmer, uncovered, until thickened about 1 minute.
Spoon about 1/3 cupful into each tomato.
Place in ungreased 11x7 baking dish.
Melt remaining butter; toss with remaining bread crumbs.
Sprinkle over tomatoes.
Bake, uncovered for 30-35 minutes or until heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.99 Kcal (712 kJ)
Calories from fat	102.71 Kcal
		% Daily Value*
Total Fat	11.41g	18%
Cholesterol	81.6mg	27%
Sodium	466.14mg	19%
Potassium	569.1mg	12%
Total Carbs	12.6g	4%
Sugars	6.27g	25%
Dietary Fiber	2.24g	9%
Protein	5.64g	11%
Vitamin C	26.2mg	44%
Vitamin A	0.1mg	3%
Iron	0.8mg	4%
Calcium	63.3mg	6%

Amount Per 100 g
Calories	63.68 Kcal (267 kJ)
Calories from fat	38.48 Kcal
		% Daily Value*
Total Fat	4.28g	18%
Cholesterol	30.57mg	27%
Sodium	174.63mg	19%
Potassium	213.21mg	12%
Total Carbs	4.72g	4%
Sugars	2.35g	25%
Dietary Fiber	0.84g	9%
Protein	2.11g	11%
Vitamin C	9.8mg	44%
Iron	0.3mg	4%
Calcium	23.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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