Stuffed Tomatoes
- Total Time
- About 25 minutes
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Ingredients
- 1pound mushrooms
- 6medium tomatoes
- 1small onion, minced
- Salt to taste
- 2tablespoons chopped parsley, plus parsley sprigs for garnish
- 2tablespoons sour cream
- 9raw cranberries
Nutritional analysis per serving (6 servings)
54 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 4 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely.
- Step 2
Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds.
- Step 3
Add the minced onion, salt to taste and sour cream to the mushrooms.
- Step 4
Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap.
- Step 5
Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.
Private Notes