Stuffed tomatoes and mushrooms

For 4 people
  • 250 g Couscous
  • 4 stem (s) Basil
  • 4 (approx. 6 cm Ø) large mushrooms
  • 4 medium-sized tomatoes
  • 1 onion
  • 1 EL lactose-free butter
  • 200 g lactose-free grated Emmentaler
40 minutes
easy
1.
Prepare couscous according to the package instructions. Wash the basil, shake dry, pluck the leaves, except for something to garnish, from the stems and cut into fine strips
2.
Clean and clean the mushrooms and carefully break out the stems. Wash tomatoes, cut off the lid and hollow out the tomatoes. Finely chop the inside of the tomato. Peel the onion and cut into fine cubes. Season the mushrooms and tomatoes with salt
3.
Heat the butter. Sauté the onion cubes until translucent. Add the cheese, basil, diced onion and tomato interior to the couscous and stir in. Season to taste with salt and pepper. Fill the prepared tomatoes and mushrooms
4.
Place the mushrooms and tomatoes side by side in a steamer insert and steam for about 10 minutes. Arrange on a platter and garnish with basil. Heat the remaining filling and 2 tablespoons of water and add to it
1 person approx:
  • 450 kcal
  • 1890 kJ
  • 20 g protein
  • 25 g fat
  • 39 g carbohydrates

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