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Baked Spinach Stuffed Tomatoes





6 tomatoes
2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1 pkg. (10 oz.) frozen spinach, thawed, chopped, well-drained
1/2 tsp. salt
1/8 tsp. black pepper
1 cup soft bread crumbs
4 eggs, slightly beaten


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.

Remove from heatand stir in bread crumbs and eggs. Sprinkle tomato shells lightly with salt. Fill with spinach mixture. Stand in greased 10x6x2-inch pan.

Bake in 350°F until hot, about 25 minutes. If desired, sprinkle tops with buttered crumbs.

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