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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tomatoes Stuffed with Wild Mushrooms

Source: dLife

Wild mushroom and rice stuffed roasted tomatoes.

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 2.1 Fat, 1.9 Vegetables, 0.1 Other Carbs, 1.4 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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Servings

Ingredients

1.0
1 each olive oil cooking spray 16.0
16 oz fresh mushrooms 0.5
0 1/2 tsp black pepper 1.0
1 cup brown basmati rice 0.25
0 1/4 cup bread crumbs 2.0
2 tbsp Sauce, vinaigrette, red wine, fat free 3.0
3 tbsp fresh dill weed 3.0
3 tbsp fresh chives 6.0
6 each fresh tomatoes 1.0
1 pinch salt

Directions

Preheat oven to 425 degrees F.
Cover a baking sheet with aluminum foil and coat it with cooking spray. Lay mushrooms in pan and top with pepper.
Bake mushrooms 20 minutes or until soft. Coarsely chop mushrooms and mix with rice, breadcrumbs, vinaigrette, and herbs.
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.