Mushroom-Stuffed Tomatoes







A recipe allowed in a / / / / diet.

Serve this vegetarian dish warm or cold, as the main course, as a starter, or even as a side. Regardless, it is protein-rich, low-carb, and delicious. Although most of the pulp gets scooped out and discarded (we’ve gulped down ours!), the tomatoes retain their juiciness. Enjoy them and their cheesy mushroom filling.

Nutritional Chart

Calories: 170 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 8 g
  • 19 g

Ingredients Needed for Mushroom-Stuffed Tomatoes

1 teaspoon olive oil
14 ounces of brown mushrooms, minced
1 medium onion, minced
2 garlic cloves, crushed
10 ounces of baby spinach
½ cup low-fat feta, crumbled
6 medium tomatoes

How to Make Mushroom-Stuffed Tomatoes

  1. Heat the olive oil in a skillet over medium-high heat and add the mushrooms. Cook and stir until they start changing color.
  2. Turn the heat to low. Add the onion and garlic and stir them in. Season with salt and pepper and stir in. Cook for 30 seconds or so.
  3. Add the spinach. Cook and stir until wilted. Add the feta and stir it in. Remove from heat.
  4. For each tomato cut off the stem end and scoop up the pulp using a spoon. Discard the pulp, but keep the stem ends.
  5. Stuff the tomatoes with mushroom and spinach mixture, then top each with its cap. Transfer to a roomy baking dish and bake for 15 minutes at 400⁰F/200⁰C.

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