CRUMB-TOPPED SPINACH-STUFFED TOMATOES
Golden brown crumbs add a pretty look to baked tomatoes. When your gang cuts into them, they will be delighted to find a savory spinach filling. They look special, but are very easy to make, and are always a hit a my house. -Debbie Andrew, Abingdon, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain., In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato., Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter. , Bake, uncovered, at 350° until heated through, 40-45 minutes.
Nutrition Facts : Calories 221 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 369mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
SPINACH-STUFFED TOMATOES
I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.
Nutrition Facts :
CREAMED SPINACH STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 47m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
- Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
- Preheat broiler.
- Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
BAKED STUFFED TOMATOES
An easy and quick recipe for when tomatoes are abundant from your garden.
Provided by AJRHODES3
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
- Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- Remove the stems from the mushrooms. Place the top half on a baking sheet.
- Mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
SPINACH STUFFED TOMATOES
I don't know where I got this recipe. It has been in my files for awhile now. I haven't tried it yet, but it sounds like a great, easy vegetarian dinner. Serve with rice or cous cous.
Provided by dicentra
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425. Lightly grease a baking dish.
- Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
- Combine with cheeses, bread crumbs and spinach.
- Stuff the tomatoes and place in the baking dish.
- Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
- Remove foil and bake for 5 more minutes, allowing the tops to brown.
MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
MS B'S SPINACH-TOPPED TOMATOES
Very colorful. This recipe card has a 'smiley face' on it that my mom drew. She only drew them on her finest recipes!
Provided by Claire Brandau
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
- Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
- Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
- Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
- Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 24.3 g, Cholesterol 76.3 mg, Fat 19.1 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 11.3 g, Sodium 1214.3 mg, Sugar 4 g
BAKED SPINACH-TOPPED TOMATOES
Make and share this Baked Spinach-Topped Tomatoes recipe from Food.com.
Provided by Kim127
Categories Spinach
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
- Add spinach and cook a few minutes, until tender, stirring occasionally.
- Remove from heat and stir in crumbs, eggs and salt.
- Set aside.
- Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright).
- Mound a scant 1/2 cup of the spinach mixture onto each half.
- Bake for 20-25 minutes or until heated through.
Nutrition Facts : Calories 171.4, Fat 8.3, SaturatedFat 4.3, Cholesterol 68.1, Sodium 833.3, Carbohydrate 19, Fiber 4.4, Sugar 4.4, Protein 7.6
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