Gorgonzola and Spinach Stuffed Tomatoes Recipe

Name: Gorgonzola and Spinach Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large tomatoes (cut in half and the pulp removed); 1 cup crumbled gorgonzola; ⅓ cup parmesan cheese; 1 cup mozzarella cheese; 2 slices bread; ½ cup milk; 1 cup drained cooked spinach (I used 1/2 box of frozen spinach and kept the rest for another dish this week); 1 small shallot, diced fine; 2 tablespoons olive oil; 2 tablespoons fresh basil; salt; pepper

Servings: persons

4 large tomatoes (cut in half and the pulp removed)
1 cup crumbled gorgonzola
⅓ cup parmesan cheese
1 cup mozzarella cheese
2 slices bread
½ cup milk
1 cup drained cooked spinach (I used 1/2 box of frozen spinach and kept the rest for another dish this week)
1 small shallot, diced fine
2 tablespoons olive oil
2 tablespoons fresh basil
salt
pepper

1
Tomatoes -- Remove the stem from each tomato and cut in half and remove most of the pulp and seeds.
2
Drizzle a little olive oil and salt and pepper the inside of the tomato.
3
Filling -- Soak each of the bread slices in the milk to moisten and then squeeze dry.
4
Add the bread crumbs, gorgonzola, parmesan, spinach, shallot, salt, pepper and basil and stuff the tomato halves.
5
Top with a drizzle olive oil and mozzarella cheese.
6
Bake -- On a cookie sheet either lined with parchment or foil, just bake at 425 for about 20-30 minutes depending on the size of your tomatoes until the tomato is soft and the cheese is melted.
7
This is excellent with a grilled steak, fresh fish, chicken breast, anything.
8
Nice hearty side dish.

221

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 large tomatoes (cut in half and the pulp removed), 1 cup crumbled gorgonzola, ⅓ cup parmesan cheese, 1 cup mozzarella cheese, and more.

Yes, Gorgonzola and Spinach Stuffed Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gorgonzola and Spinach Stuffed Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions