similar recipes: stuffed tomatoes
Hold tomatoes at room temperature until fully ripe. Cut tops from tomatoes about 1/3 of the way down. Gently scoop out pulp from tomatoes, leaving a 1/4" thick shell. Turn shells upside down to drain. In a medium skillet, melt butter. Add mushrooms; saute for 2 minutes. Stir in spinach, 1/2 tsp. salt and black pepper. Cook and stir for 2 minutes.
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