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russian

Barley and Mushroom Stuffed Tomatoes with Garlic Sour Cream

This baked dish pairs tomatoes, medium with pearl barley, dry, button mushrooms, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
64 g Carbohydrates
34 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 272g tomatoes, medium 49 kcal
  • 60g pearl barley, dry 212 kcal
  • 221g water 0 kcal
  • 145g button mushrooms, chopped 32 kcal
  • 10g sunflower oil 88 kcal
  • 5g garlic, minced 7 kcal
  • 51g sour cream 101 kcal
  • 38g hard cheese (such as russian or gouda), grated 153 kcal
  • 7g fresh parsley, chopped 2 kcal
  • 3g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. tomatoessalt
    Heat oven to 400 F. Cut tops off tomatoes and scoop out pulp; chop the pulp and reserve. Salt the tomato shells lightly and set on a small baking dish.
  2. pearl barleywatersalt
    Simmer pearl barley in water with a pinch of salt until tender, 25-30 minutes; drain if needed.
  3. button mushroomssunflower oilgarlic
    Heat sunflower oil in a skillet over medium. Cook mushrooms until browned, 6-7 minutes; add garlic for 30 seconds.
  4. tomatoespearl barleysaltblack pepper
    Stir in cooked barley, chopped tomato pulp, and black pepper; cook 2 minutes to combine. Adjust salt.
  5. tomatoeshard cheese (such as russian or gouda)
    Stuff tomatoes, sprinkle with cheese, and bake 15-18 minutes until tomatoes soften and cheese melts.
  6. sour creamfresh parsley
    Mix sour cream with parsley and serve alongside or on top.

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