Baked Spinach Stuffed Tomatoes

Recipe by Bergy
READY IN: 1hr 25mins




  • 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.