Savory Stuffed Tomatoes
A great way to use some of your abundant tomato crop.
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
tomatoes
Ripe |
|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
mushrooms
fresh, white; wiped clean and sliced |
|
| 237 | ml |
onions
chopped |
|
| 289 | ml/g |
spinach, frozen
(1 pkg.) chopped, thawed and drained |
|
| 1E+1 | ml |
garlic
minced |
|
| 5 | ml |
basil
dried, crushed |
*
|
| 2.5 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 118 | ml |
long grain rice
(raw) cooked in chicken broth for 20 min. |
*
|
| 59 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
bread crumbs
for topping |
|
| 3E+1 | ml |
Parmesan cheese
for topping |
|
| 3E+1 | ml |
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.
