Baked Spinach Stuffed Tomatoes
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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 |
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Instructions
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.
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