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Tomatoes Stuffed with Wild Mushrooms
Source: dLife

Wild mushroom and rice stuffed roasted tomatoes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 170.7
Total Carbs 34.7 g
Dietary Fiber 3.3 g
Sugars 6.7 g
Total Fat 2.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 235.5 mg
Protein 6.0 g
Sodium 136.9 mg
Dietary Exchanges
, 2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
16 oz  fresh mushrooms
0 1/2 tsp  black pepper
1 cup  brown basmati rice
0 1/4 cup  bread crumbs
2 tbsp  Sauce, vinaigrette, red wine, fat free
3 tbsp  fresh dill weed
3 tbsp  fresh chives
6 each  fresh tomatoes
1 pinch  salt
  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil and coat it with cooking spray. Lay mushrooms in pan and top with pepper.
  3. Bake mushrooms 20 minutes or until soft. Coarsely chop mushrooms and mix with rice, breadcrumbs, vinaigrette, and herbs.
  4. Cut off tops of tomatoes and spoon out pulp. Coarsely chop pulp and mix into mushrooms. Sprinkle mixture with salt. Spoon mixture into tomato shells and bake on a pan for 10 to 15 minutes at 425 degrees F.

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