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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.5
  • Total Fat: 15.6 g
  • Cholesterol: 22.0 mg
  • Sodium: 277.5 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 10.8 g

View full nutritional breakdown of WildfireWench's Stuffed Tomatoes - Vegitarian Entree calories by ingredient
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WildfireWench's Stuffed Tomatoes - Vegitarian Entree

Submitted by: WILDFIREWENCH

Introduction

Half of my extended family is vegetarian, so our Thanksgiving and Christmas Dinner spreads include a wide range of meat-free dishes. In fact, some years the turkey is a side dish to the veggie feast. This is one of my favorites. Its beautiful to look at and super tasty. I hope I've got the portions right; there might be some stuffing overflow. If there is, mix it with grains or use it to stuff a pepper or squash. Half of my extended family is vegetarian, so our Thanksgiving and Christmas Dinner spreads include a wide range of meat-free dishes. In fact, some years the turkey is a side dish to the veggie feast. This is one of my favorites. Its beautiful to look at and super tasty. I hope I've got the portions right; there might be some stuffing overflow. If there is, mix it with grains or use it to stuff a pepper or squash.
Number of Servings: 6

Ingredients

    6 large Tomatoes (whole and fresh)
    6 Mushrooms (finely chopped)
    2 slices Rye Bread (toasted and shredded into crumbs)
    1/4 chopped Walnuts
    2Tbsp Pine Nuts (chopped)
    1/2C fresh Basil (chopped)
    1 C cooked Quinoa or other grains or grain blends (great use for left-over cooked grains or rice)
    1 Tbsp Extra Virgin Olive Oil
    small piece of Brie Cheese (about 6 cubic inches)
    6 Tbsp shredded Parmesan (or other Italian) cheese

Directions

Makes 6 large stuffed tomatoes

You will need a muffin tray or small baking dish and a large mixing bowl. Preheat oven to 350.

The Shells:
1. Cut the top off each tomato (like you were going to carve a pumpkin at Halloween).
2. Gently scoop out the insides.
3. Place each hollowed out tomato skin into the muffin tin or small baking dish. Put to the side.
4. Place the seeds and pulp in a large mixing bowl. Its the base for the stuffing.

The Stuffing:
1. In the mixing bowl, combine tomato seeds and pulp, cooked grains, chopped walnuts and pine nuts, chopped basil, chopped mushrooms, toasted rye bread crumbs, dash of olive oil, and 4 Tbsp of the shredded Parmesan cheese. Mix well.
2. Fill the tomato skins to the top. sprinkle remaining Parmesan cheese evening across the tops.***
3. Cut Brie into thin, flat slices and lay evenly across the tops of each tomato. The nutritional Info for this recipe allows for 1 cubic inch per tomato.

**If there is more filling then will fit into the tomato skins, stuff a pepper or squash, or use it as soup base or mixed into cooked grains,***

Baking:
Place tray into preheated oven and bake at 350 for about 20 minutes. Broil for a minute or two to brown the cheese if desired. Remove from oven and serve! Enjoy!!!

Number of Servings: 6

Recipe submitted by SparkPeople user WILDFIREWENCH.






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