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Savory Stuffed Tomatoes

 
Savory Stuffed Tomatoes
58

A great way to use some of your abundant tomato crop.

Yield

6

servings

Prep

30

min

Cook

15

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

6 large tomatoes
Ripe
2 tablespoons olive oil
1 ½ cups mushrooms
fresh, white; wiped clean and sliced
1 cup onions
chopped
10 ounces spinach, frozen
(1 pkg.) chopped, thawed and drained
2 teaspoons garlic
minced
1 teaspoon basil
dried, crushed
*
½ teaspoon kosher salt
¼ teaspoon black pepper
freshly ground
*
1/2 cup long grain rice
(raw) cooked in chicken broth for 20 min.
*
¼ cup Parmesan cheese
2 tablespoons bread crumbs
for topping
2 tablespoons Parmesan cheese
for topping
2 tablespoons butter
melted, for topping

Directions

Preheat oven to 400℉ (200℃). Cut a slice from the top of each tomato; remove pulp, leaving a ¼ inch thick shell; drain and wipe insides of tomatoes dry; set aside. Chop tomato pulp and reserve.

In a large skillet over medium-high heat, heat oil until hot. Add mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, reserved chopped tomato pulp, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in cooked rice. Remove from heat; cover and let stand for 5 minutes. Stir in ¼ cup Parmesan cheese.

Place tomato shells in a 13 x 9 baking dish sprayed lightly with vegetable or olive oil spray. Spoon hot mixture into shells, dividing evenly.

Mix together the 2 Tbs. bread crumbs and 2 Tbs. Parmesan in a small bowl or ramekin. Sprinkle mixture on top of each stuffed tomato. Drizzle with the melted butter.

Bake until tomatoes are hot and the filling and topping are golden, about 15 minutes.

 

* not incl. in nutrient facts

Reviews

over 4 years

Look delicious, when our tomatoes are ripe, will be definitely giving this recipe a shot, can't wait! I will use quinoa instead of rice as well, thanks for sharing another yummy recipe with this mouth-watering photo!

Happy Cooking :-)

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Comments

lynn in ma
Leicester, MA, United States
 over 4 years ago

This time I used quinoa cooked in low sodium chicken broth instead of rice.

These savory stuffed tomatoes look delicious, love using quinoa instead of rice, which made the result even healthier but still taste delicious. Will have to give this recipe a try, already in my recipe box :)

happyzhangbo
Toronto , Ontario, Canada
 over 4 years ago

Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 15959% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 358mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 12g
Vitamin A 77% Vitamin C 44%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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