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Mushroom-Stuffed Tomatoes

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Heat the olive oil in a skillet over medium-high heat and add the mushrooms. Cook and stir until they start changing color.

2
Done

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
Done

Add the spinach. Cook and stir until wilted. Add the feta and stir it in. Remove from heat.

4
Done

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
Done

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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Nutritional Chart

170 kcal
Calories
11 g
Protein
8 g
Fat
19 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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