Baked Tomatoes With Spinach Mousse Recipe

Name: Baked Tomatoes With Spinach Mousse Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lrg tomatoes Melted unsalted butter Salt to taste; 15 ounce frzn, minced spinach, thawed; 2 Tbsp. unsalted butter; 2 lrg garlic cloves, chopped; 2 x green onions, finely minced; 2 Tbsp. all-purpose flour; 1 c. whipping cream; 1 Tbsp. Pernod or possibly other anise-flavored liqueur; 1/2 tsp salt; 1/4 tsp freshly grnd black pepper; 1/4 tsp red (cayenne) pepper; 3 x Large eggs, well beaten Grated Parmesan cheese Preheat oven to 350 degrees. Halve tomatoes crosswise. Carefully scoop out and throw away pulp and seeds, be careful not to puncture outer skin.

Servings: persons

4 lrg tomatoes Melted unsalted butter Salt to taste
15 ounce frzn, minced spinach, thawed
2 Tbsp. unsalted butter
2 lrg garlic cloves, chopped
2 x green onions, finely minced
2 Tbsp. all-purpose flour
1 c. whipping cream
1 Tbsp. Pernod or possibly other anise-flavored liqueur
1/2 tsp salt
1/4 tsp freshly grnd black pepper
1/4 tsp red (cayenne) pepper
3 x Large eggs, well beaten Grated Parmesan cheese Preheat oven to 350 degrees. Halve tomatoes crosswise. Carefully scoop out and throw away pulp and seeds, be careful not to puncture outer skin.

1
Cut a very thin slice from bottom of each tomato half so it will sit flat.
2
Place tomatoes in a baking dish.
3
Brush inside with melted butter and salt and pepper to taste.
4
Set dish aside.
5
Press all the moisture out of spinach.
6
In heavy 10 inch skillet over medium heat, heat 2 Tbsp.
7
of butter.
8
Add in spinach, garlic and green onions.
9
Saute/fry for 5 min then add in flour, stirring to blend well.
10
Cook, stirring constantly, for 3 to 4 min.
11
Add in whipping cream, Pernod and seasonings.
12
Bring to boil and stir till slightly thickened.
13
Remove from heat and cold slightly.
14
Stir in beaten Large eggs.
15
Spoon portion of mix into each tomato half and top with Parmesan cheese.
16
Bake in oven for 25 to 30 min.
17
Serve warm.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lrg tomatoes Melted unsalted butter Salt to taste, 15 ounce frzn, minced spinach, thawed, 2 Tbsp. unsalted butter, 2 lrg garlic cloves, chopped, and more.

Yes, Baked Tomatoes With Spinach Mousse Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Tomatoes With Spinach Mousse Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions