Cheese Stuffed Tomatoes
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A home-kitchen version of cheese stuffed tomatoes, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 6 tomatoes
- 1 c. low-fat cottage cheese
- 2 Tbsp. lemon juice
- 2 Tbsp. margarine
- 1/2 lb. fresh mushrooms, sliced
- 3 green onions, sliced thin with top
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. flour
- 1/2 c. cracker meal
Method
In blender or food processor, whip cottage cheese with lemon juice.
In large skillet, melt margarine.
Add mushrooms and onion mixture.
Stir in cottage cheese and cook about 5 minutes.
Do not boil.
Stuff tomato shells and bake in a preheated 375° oven for 15 to 20 minutes.
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