Cheese Stuffed Tomatoes
Ingredients
- 6 tomatoes
- 1 c. low-fat cottage cheese
- 2 Tbsp. lemon juice
- 2 Tbsp. margarine
- 1/2 lb. fresh mushrooms, sliced
- 3 green onions, sliced thin with top
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. flour
- 1/2 c. cracker meal
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 237kcalCalories
- 5.0gProtein
- 9.33gFat
- 30.67gCarbohydrates
- 1.73gSugars
- 0.57gSalt
Instructions
1. In blender or food processor, whip cottage cheese with lemon juice.
2. In large skillet, melt margarine.
3. Add mushrooms and onion mixture.
4. Stir in cottage cheese and cook about 5 minutes.
5. Do not boil.
6. Stuff tomato shells and bake in a preheated 375° oven for 15 to 20 minutes.
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