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Spinach Stuffed Tomatoes

Veggie.Lover's picture
  Ripe firm tomatoes 2 1⁄2 Pound (8 Pieces)
  Salt To Taste
For stuffing
  Spinach 30 Ounce, trimmed (3 Package, 10 Ounce / 284 Gram Each)
  Butter 1⁄3 Cup (5.33 tbs)
  Sliced mushrooms 1⁄2 Pound (2 Cups)
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Minced garlic 1 Teaspoon
  Cream cheese 1⁄4 Pound, cubed
  Pine nuts/Silvered almonds 2⁄3 Cup (10.67 tbs)
  Finely chopped fresh parsley 1 Tablespoon
  Chopped dried tarragon/1 teaspoon dried 2 Teaspoon
  Lemon juice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter 2 Tablespoon, melted

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.

Recipe Summary

Main Dish

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