Stuffed Tomatoes and Mushrooms with Cream Cheese Filling
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
183
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 medium Tomatoes
- 8 large button Mushroom
- 250 grams Goat cheese
- 150 grams Whipped cream
- 5 Tbsps finely chopped Fresh herbs (such as parsley, chives, dill and basil)
- salt
- white peppers
Preparation steps
1.
Rinse the tomatoes, pat dry, cut off thin lids and set them aside. Scoop out the insides, leaving a thin shell.
2.
Wipe the mushrooms with a damp cloth, remove the stems and scoop out the insides, leaving a thin shell.
3.
For the filling: Stir the goat cheese with 6-8 tablespoons water until smooth, season with salt and pepper and stir in the herbs. Whip the cream until stiff and fold in. Transfer to a piping bag fitted with a star tip and use to fill the tomatoes and mushrooms. Place the lids back on the tomatoes. Serve immediately.
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