Baked Stuffed Tomatoes
(updated on Aug 06, 2008)
If you are having trouble getting your family to eat healthy, try this!
6 Ontario greenhouse tomatoes
4 oz. mushrooms, cleaned and sliced thinly
1 pkg frozen chopped spinach, defrosted and squeezed dry
4 eggs, whisked
1 cup bread crumbs
3 tbsp butter
½ tsp basil
2 cloves garlic, chopped finely
1 cup shredded cheddar cheese
Salt & pepper to taste
Cut the tops off the tomatoes, and scoop out the seeds and pulp, making a tomato “shell.” Sprinkle insides with salt and set aside.
Melt the butter in a large frying pan over medium high heat. Add the mushrooms and cook for 2 minutes. Add the spinach and cook for another 2 minutes. Remove pan from heat, and add bread crumbs, eggs, basil, garlic, salt and pepper. Mix gently, but well. Spoon mixture into the tomato shells.
Place tomatoes in a greased baking dish. Sprinkle cheese on top of shells, and bake at 350 F for 20-25 minutes.
Note: Spicy sausage, chopped finely, can be added to the stuffing as well.
6 Ontario greenhouse tomatoes
4 oz. mushrooms, cleaned and sliced thinly
1 pkg frozen chopped spinach, defrosted and squeezed dry
4 eggs, whisked
1 cup bread crumbs
3 tbsp butter
½ tsp basil
2 cloves garlic, chopped finely
1 cup shredded cheddar cheese
Salt & pepper to taste
Cut the tops off the tomatoes, and scoop out the seeds and pulp, making a tomato “shell.” Sprinkle insides with salt and set aside.
Melt the butter in a large frying pan over medium high heat. Add the mushrooms and cook for 2 minutes. Add the spinach and cook for another 2 minutes. Remove pan from heat, and add bread crumbs, eggs, basil, garlic, salt and pepper. Mix gently, but well. Spoon mixture into the tomato shells.
Place tomatoes in a greased baking dish. Sprinkle cheese on top of shells, and bake at 350 F for 20-25 minutes.
Note: Spicy sausage, chopped finely, can be added to the stuffing as well.
