Baked Spinach Stuffed Tomatoes

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   Cut tops

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   off

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   tomatoes

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   and about 1/3 of the way down; gently scoop

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   out

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   pulp, leaving 1/4 inch shell.

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   Drain tomatoes.

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   Melt butter in a skillet. Add mushrooms and saute until tender.

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   Stir in spinach, 1/2 teaspoon salt and pepper.

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    Cook and stir

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    for

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    2 minutes.

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    Remove

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    from heat.

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    Blend eggs and bread

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    crumbs together

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    and

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    stir into spinach mixture.

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    Salt tomato

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    shells, fill with filling.

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    Stand filled tomatoes in a greased 10

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    x

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    6 x 2-inch baking pan.

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    Bake in 350u00b0 oven about 25

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    minutes.

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    If desired, sprinkle tops with buttered crumbs. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.