Spinach Stuffed Tomatoes Recipe
Ingredients
| 8 firm ripe tomatoes (2-1/2 lb / 1 kg total) | ||
| Salt | To Taste | |
| STUFFING | ||
| Spinach package | 3 , trimmed | |
| Butter | 1/3 Cup (16 tbs) | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Garlic | 1 Teaspoon, minced | |
| Cream cheese | 1/4 Pound, cubed | |
| 2/3 cup pine nuts or slivered almonds | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Dried tarragon | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter | 2 Tablespoon, melted | |
Directions
Slice top off each tomato. Using small spoon, scoop out seeds and pulp; reserve for another use. Cut skin all around middle of each tomato to prevent splitting when baked. Sprinkle cavities lightly with salt; set upside down on rack or paper towel to drain for 30 minutes.
Stuffing: Wash spinach; shake off excess water. With just the water clinging to leaves, cook spinach, covered, in large saucepan over medium-high heat just until wilted, about 5 minutes. Drain and squeeze out as much moisture as possible; chop finely and set aside.
In large skillet, melt butter over medium heat; cook mushrooms, onion and garlic until softened. Increase heat to high; add spinach and cook until excess moisture evaporates. Remove from heat.
Mix in cream cheese, half of the pine nuts, parsley, tarragon, lemon juice, salt and pepper; taste and adjust seasoning if necessary.
Pat tomato cavities dry; set upright in single layer in shallow greased baking dish. Stuff each with spinach mixture and smooth surface; top with remaining pine nuts. Brush tops and sides with melted butter.
Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until heated through but still firm.
Stuffing: Wash spinach; shake off excess water. With just the water clinging to leaves, cook spinach, covered, in large saucepan over medium-high heat just until wilted, about 5 minutes. Drain and squeeze out as much moisture as possible; chop finely and set aside.
In large skillet, melt butter over medium heat; cook mushrooms, onion and garlic until softened. Increase heat to high; add spinach and cook until excess moisture evaporates. Remove from heat.
Mix in cream cheese, half of the pine nuts, parsley, tarragon, lemon juice, salt and pepper; taste and adjust seasoning if necessary.
Pat tomato cavities dry; set upright in single layer in shallow greased baking dish. Stuff each with spinach mixture and smooth surface; top with remaining pine nuts. Brush tops and sides with melted butter.
Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until heated through but still firm.
Chef
