Baked Spinach Stuffed Tomatoes

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 slice off the top of each tomatoe, gently spoon out the seeds& pulp, cut skin around the middle to prevent splitting when baked.
• 2 salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
• 3 wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
• 4 drain and squeeze out as much moisture as possible.
• 5 chop finely and set aside.
• 6 in a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
• 7 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.
• 8 pat tomatoe cavities dry, set upright ina shallow greased baking dish.
• 9 stuff tomatoes with the spinach mixture.
• 10 top with remaining pine nuts.
• 11 brush tops with the melted butter.
• 12 cover with foil and bake 350f degrees oven for 30 minutes.