Tomatoes stuffed with mushrooms, red onion, and herbs.: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Mediterranean

Kitchen: Mediterranean

Inventory: Oven

Difficulty: simple

690

Servings: 5 (1 serving ≈ 154 gram)

Digestion time: 3 hour

Finely chop the mushrooms (200 g) and sauté them in a pan. If frying is undesirable, bake the mushrooms and then chop them.

Mix the mushrooms with red onion (50 g) and fresh herbs (20 g). If desired, add dairy-free pesto sauce (1 tbsp) or guacamole (1 tbsp).

Cut off the tops of the tomatoes (5 pcs) and scoop out the insides. Combine the tomato flesh with the filling and mix.

Stuff the tomatoes with the mixture. Bake at 180°C for about 7 minutes or serve fresh, without baking.

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Proteins	1.6
Fats	0.1
Net carbohydrates	2.9
Calories	21 kcal
Indexes
Glycemic index	14.4
Glycemic load	1.4
Insulin index, II	18.4
Disease inflammatory index, DII	-0.64
Antioxidant, ORAC	871

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats