Stuffed Tomatoes
with mushrooms and celery
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
132
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Tomatoes
- 1 Tbsp vegetable oil
- Juiced, 1/2 Limes
- 2 tsps Dijon mustard
- salt
- freshly ground pepper
- 2 stalks Celery
- 125 grams white button Mushroom
- 40 grams chopped Pistachio
- to taste Lettuce (for serving)
Preparation steps
1.
Rinse tomatoes, cut off lids and scoop out pulp, pat dry with paper towels.
2.
Whisk oil with lime juice and mustard, season with salt and pepper.
3.
Rinse and finely chop celery. Clean mushrooms and cut into thin slices. Mix celery with mushrooms and toss with mustard dressing. Fold in 30 grams (approximately 1 ounce) of pistachios.
4.
Season tomatoes with salt and pepper. Stuff with vegetable mixture and arrange tomatoes on lettuce leaves decoratively. Sprinkle with remaining pistachios and serve.
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