STUFFED TOMATOES

4 Large Tomatoes 2 Celery Stalks, chopped 1 Onion, chopped 1 Garlic Clove, minced 2 Slices Whole Wheat Bread, cubed

1/2 Cup Mushrooms 2 Tablespoons Parsley, minced 1/2 Teaspoon Dried Sage 1/4 Teaspoon Pepper 2 Tablespoons Parmesan Cheese

Shell out the tomatoes and place the remains in a bowl. Invert the tomatoes and let stand and drain for 30 minutes. Preheat Oven to 350°. Add the next 8 ingredients to the tomato pulp, and mix well. Spoon into the tomatoes. Bake for 25 minutes

SERVINGS 4; CALORIES 138; FAT 5 g; PROTEIN 111 g; CARBS 19 g; FIBER 4 g; CHOL 4 mg; SODIUM 342 mg; CALC 111 mg SERVING SIZE= 1 Tomato

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Updated 12/7/99