Prep 20 mins
Cook 1 hr 5 mins
Beautiful on a buffet table. Great with brunch, lunch or dinner. Nice blend of flavors
- 8 large firm tomatoes
- salt and pepper
- 3 (10 ounce) packages fresh spinach
- 1⁄3 cup butter
- 2 cups mushrooms, sliced
- 1⁄3 cup onion, finely chopped
- 1 clove garlic, minced
- 1⁄4 lb cream cheese, cubed
- 2⁄3 cup pine nuts
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried tarragon
- 2 teaspoons fresh lemon juice
- salt and pepper
- 2 tablespoons melted butter
- Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
- Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
- Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
- Drain and squeeze out as much moisture as possible.
- Chop finely and set aside.
- In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
- Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
- Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
- Stuff tomatoes with the spinach mixture.
- Top with remaining pine nuts.
- Brush tops with the melted butter.
- Cover with foil and bake 350F degrees oven for 30 minutes.
I made this except I used frozen chopped spinach instead of the fresh. They were FANTASTIC. (I used the frozen because I had everything on hand EXCEPT fresh spinach, I had frozen.) Seemed to work well though. just make sure to thaw and drain WELL!
Made this for New Years. We thought that the flavor of the tarragon was a bit overwhelming. maybe leave it out and add garlic if we try it again. Also the spinach was cooked a little long and became mushy - I would try to saute lightly and try a little less cream cheese.