Low Fat Tomato Recipes

Ingredients:

24 mushrooms, large white
1 cup tomatoes, sun-dried halves
1 1/2 tsp olive oil
1/2 cup onion, shopped
3 garlic cloves, minced
1/4 cup skim milk
1 tbsp parmesan cheese grated
1 tsp vinegar, balsamic
2 tbsp bread crumbs, dry

Instructions:

Preheat the oven to 350.

Remove the stems from the mushrooms. Reserve the caps and finely chop the
stems.

In a small bowl, cover the tomatoes with boiling water and let stand for 5
minutes. Drain the tomatoes and set them aside.

In a 10" nonstick skillet, warm the oil over med-high heat. Add the
onions and garlic, and cook, stirring frequently, until tender, 3-4 min.
Add the mushroom stems and tomatoes. cook stirring frequently, until the
liquid has evaporated and the mixture has thickened, 5-8 minutes.

Process the tomato mixture, milk, parmesan, and vinegar in a food
processor until the mixture is coarsely chopped.

Place the mushroom caps, stem side up, in a large shallow baking dish.
Spoon equal amounts of the filling into each cap and sprinkle with the
bread crumbs.

Bake the muchrooms until they are tender and the fillin is heated through,
15-20 minutes. Servings; 8

per serving: 53 calories, 1.6g fat 1mg. chol., 173 mg sod, 1g diet fiber

Source Preventions Quick and Healthy cooking June 1995
p.34

Servings: 8