MUSHROOM STUFFED TOMATOES

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• 2 tablespoons vegetable oil
• 1/4 cup chopped onions
• 1/2 pound mushrooms, chopped
• 1/4 teaspoon pepper
• 2 tablespoons minced parsley
• 10 cherry tomatoes

Saute onions in oil in skillet until clear. Add pepper and mushrooms. Cook 3 minutes. Add parsley. Remove from heat and refrigerate. Remove stems from tomatoes. Cut 1/3 off opposite end, hollow out and stuff with mushroom mixture. Top with parsley. Makes 10. 25 calories per tomato.

Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988