Heat the olive oil in a pan, on medium heat. Add onion and garlic and cook, stirring, until fragrant. Add mushrooms and sautee until most of the water from the mushrooms evaporated.
Add rice, and 1 cup of water. Bring to a boil, reduce heat and simmer, stirring often, until rice is cooked. Add herbs and season with salt and pepper to taste.
While the rice is cooking, slice tops off tomatoes (and keep them for later). With a spoon remove the seeds and hollow out. Once rice is cooked, remove from heat, and let cool slighlty. Stuff tomatoes with rice and mushroom mixture. Place the tops back on, so the stuffing on top doesn't try out. Bake tomatoes in 400F oven for 20 minutes.
|Per 1 serving (1/8 of the recipe)|
|Amount||% Daily Value|
|Fat 2 g||3.6 %|
|Saturated 0.3 g||1.6 %|
|+ Trans 0 g|
|Cholesterol 0 mg|
|Sodium 10 mg||0.4 %|
|Carbohydrate 12 g||4 %|
|Fibre 2.3 g||9 %|
|Sugars 4.4 g|
|Protein 4 g|
|Vitamin A||9 %||Vitamin C||27 %|
|Calcium||2 %||Iron||5 %|
Health insurance companies generally provide coverage for nutrition counselling. Check with your private insurance provider for coverage on services provided by a registered dietitian.