Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tomatoes
- 1 cup cottage cheese
- 1 tablespoon lemon juice
- 2 teaspoons butter
- ½ pound mushrooms trimmed and sliced
- 3 green onions trimmed and thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
Preheat oven to 375°F.
Slice off top quarter of each tomato and scoop out and discard pulp then invert onto paper towels to drain.
Meanwhile in a blender or food processor puree cottage cheese with lemon juice and set aside.
Melt butter in large skillet over medium heat then add mushrooms, green onion, salt and pepper and sauté until tender.
Lower heat then stir in cottage cheese and cook gently for 3 minutes and remove from heat.
Fill tomato shells with mushroom mixture and bake in shallow pan for 15 minutes.
Serve hot.
Category:Cathy's Recipes
Category:Tomato Recipes
Category:Cottage cheese Recipes
Category:Mushroom Recipes