|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
6 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
6 tomatoes
2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1 pkg. (10 oz.) frozen spinach, thawed, chopped, well-drained
1/2 tsp. salt
1/8 tsp. black pepper
1 cup soft bread crumbs
4 eggs, slightly beaten
|
Directions:
|
Hold tomatoes at room temperature until fully ripe. Cut tops from tomatoes about 1/3 of the way down. Gently scoop out pulp from tomatoes, leaving a 1/4" thick shell. Turn shells upside down to drain. In a medium skillet, melt butter. Add mushrooms; saute for 2 minutes. Stir in spinach, 1/2 tsp. salt and black pepper. Cook and stir for 2 minutes.
Remove from heatand stir in bread crumbs and eggs. Sprinkle tomato shells lightly with salt. Fill with spinach mixture. Stand in greased 10x6x2-inch pan.
Bake in 350°F until hot, about 25 minutes. If desired, sprinkle tops with buttered crumbs.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
