Savory Stuffed Tomatoes Recipe

Name: Savory Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large tomatoes Ripe; 2 tablespoons olive oil; 1 1/2 cups mushrooms fresh, white; wiped clean and sliced; 1 cup onions chopped; 10 ounces spinach, frozen (1 pkg.) chopped, thawed and drained; 2 teaspoons garlic minced; 1 teaspoon basil dried, crushed; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper freshly ground; 1/2 cup long grain rice (raw) cooked in chicken broth for 20 min.; 1/4 cup parmesan, parmigiano-reggiano cheese, grated; 2 tablespoons bread crumbs for topping; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated for topping; 2 tablespoons butter melted, for topping

Servings: persons

6 large tomatoes Ripe
2 tablespoons olive oil
1 1/2 cups mushrooms fresh, white; wiped clean and sliced
1 cup onions chopped
10 ounces spinach, frozen (1 pkg.) chopped, thawed and drained
2 teaspoons garlic minced
1 teaspoon basil dried, crushed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1/2 cup long grain rice (raw) cooked in chicken broth for 20 min.
1/4 cup parmesan, parmigiano-reggiano cheese, grated
2 tablespoons bread crumbs for topping
2 tablespoons parmesan, parmigiano-reggiano cheese, grated for topping
2 tablespoons butter melted, for topping

1
Preheat oven to 400F (200C).
2
Cut a slice from the top of each tomato; remove pulp, leaving a 1/4 inch thick shell; drain and wipe insides of tomatoes dry; set aside.
3
Chop tomato pulp and reserve.
4
In a large skillet over medium-high heat, heat oil until hot.
5
Add mushrooms and onion; cook and stir until tender, about 10 minutes.
6
Add spinach, reserved chopped tomato pulp, garlic, basil, salt and pepper.
7
Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes.
8
Stir in cooked rice.
9
Remove from heat; cover and let stand for 5 minutes.
10
Stir in 1/4 cup Parmesan cheese.
11
Place tomato shells in a 13 x 9 baking dish sprayed lightly with vegetable or olive oil spray.
12
Spoon hot mixture into shells, dividing evenly.
13
Mix together the 2 Tbs.
14
bread crumbs and 2 Tbs.
15
Parmesan in a small bowl or ramekin.
16
Sprinkle mixture on top of each stuffed tomato.
17
Drizzle with the melted butter.
18
Bake until tomatoes are hot and the filling and topping are golden, about 15 minutes.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 large tomatoes Ripe, 2 tablespoons olive oil, 1 1/2 cups mushrooms fresh, white; wiped clean and sliced, 1 cup onions chopped, and more.

Yes, Savory Stuffed Tomatoes falls under the General 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.

Savory Stuffed Tomatoes

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