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Stuffed Tomatoes with Mushrooms and Bacon
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
308
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Vine tomatoes
- 50 grams button Mushroom
- 100 grams Oyster mushrooms
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp White vinegar
- 1 Tbsp oregano (chopped)
- 4 slices raw, smoked Bacon (without rind)
- 1 egg
- 1 Tbsp Pastry flour
- 3 Tbsps breadcrumbs
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
Blanch the tomatoes with the stems in salted water. Rinse under cold water, peel, cut off the lids and hollow out.
2.
Trim the mushrooms and chop coarsely.
3.
Peel and finely chop the shallot and garlic and sauté in some hot butter. Add the mushrooms and cook until most of the liquid has evaporated. Remove from the heat and season with oregano, vinegar, salt and pepper to taste.
Spoon the mushrooms into the tomatoes, put the lid on and season with salt and pepper.
4.
Meanwhile, roll the bacon in flour. Dip in some beaten egg and coat with breadcrumbs. Fry in hot oil on each side for 1-2 minutes, until golden brown. Drain on paper towels.
Arrange the tomatoes on top of the bacon and serve immediately.
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