Rice Stuffed Tomatoes
6 large fresh tomatoes at room temperature
Preheat oven to 400ºF. Use tomatoes that are fully ripe. Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; set aside. Chop tomato pulp (makes about 3-1/2 cups). In a large skillet over high heat, heat oil until hot. Add mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, reserved chopped tomatoes, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in a 13 × 9 × 2-inch baking pan. Spoon hot mixture into shells, dividing evenly. Sprinkle 1 teaspoon Parmesan cheese on top of each. Bake until tomatoes are hot and filling is golden, about 15 minutes. Serve as a main dish.
Per Serving (excluding unknown items): 151 Calories; 6g Fat (35.3% calories from fat); 1g Saturated Fat; 6g Protein; 21g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 293mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.
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