Baked Spinach Stuffed Tomatoes

Yield: Serves 6

Ingredients

• 6 medium size tomatoes
• 3 tablespoons butter or margarine
• 1/4 pound fresh mushrooms, sliced
• 1/2 pound fresh spinach, cleaned and chopped
• 1 cup bread crumbs
• 4 eggs
• Salt and pepper to taste

Preparing

Cut 1/4 inch from top of the tomato. Scoop out pulp, leaving a 1/4 inch thick shell. Turn shells upside down to drain. In a medium skillet, melt butter or margarine. Add mushrooms; sautŽ for 2 minutes. Stir in spinach and cook for additional 2 minutes. Remove from hat and stir in bread crumbs, eggs, salt and pepper. Sprinkle tomato shells lightly with salt. Fill tomatoes with spinach mixture. Lightly grease a 9" x 13" baking pan. Bake in preheated 350° oven for approximately 25 minutes.

Additional Resources

Learn about Desert Glory Cherry Tomatoes.

Learn about Tomatoes.

Learn about Ugly Ripe Tomatoes.

Other recipes from Produce Pete.