Fridge Friend recipes
Beef and Mushroom Stuffed Tomatoes recipe
Juicy tomatoes are filled with a savoury beef and mushroom mixture, then baked with a savoury Parmesan finish. A simple, impressive dish with a fresh, rich balance.
45 min · Medium · Mediterranean Jump to method
Ingredients
- 350g Minced beef
- 150g Mushrooms
- 8 medium Tomatoes
- 3 Spring onions
- 40g Grated Parmesan
| Nutrition | Per serving |
|---|---|
| Calories | 214 kcal |
| Protein | 22.3 g |
| Carbohydrates | 8.6 g |
| Fat | 10.5 g |
| Saturated fat | 4.7 g |
| Fibre | 2.3 g |
| Sugar | 5.7 g |
| Sodium | 170 mg |
Why this works
A protein-rich, moderate-calorie stuffed tomato dish with relatively low carbohydrate content, but with some saturated fat and salt from the beef and Parmesan.
Beef provides key micronutrients. Minced beef contributes iron, zinc and vitamin B12, which support energy production, immune function and red blood cell formation.
Tomatoes and mushrooms add protective nutrients. Tomatoes contribute vitamin C and lycopene, while mushrooms add B vitamins and selenium, with a modest fibre boost from the vegetables.
Parmesan increases salt and saturated fat. Parmesan adds calcium and flavour, but also raises the dish's saturated fat and sodium content.
Method
- Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5). Slice the tops off the tomatoes and scoop out the centres, reserving the flesh.
- Fry the minced beef until browned, then add the mushrooms and chopped spring onions. Cook until softened.
- Stir in the reserved tomato flesh and cook briefly until the mixture is thick and well combined.
- Spoon the filling into the tomatoes and place them in a baking dish. Top with grated Parmesan.
- Bake for 20-25 minutes until the tomatoes are tender and the tops are golden.
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