Stuffed Tomatoes With Spinach , Rice And Cheese

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 large meaty fresh tomatoes (room temperature)
• 2 -3 tablespoons olive oil
• 1 1/2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 (10 ounce) package frozen spinach, chopped thawed and hand-squeezed
• 3 -4 fresh minced garlic cloves
• 1 teaspoon fried basil
• 1/2 teaspoon salt or 1 chicken bouillon cube
• pepper
• 1/2 cup quick-cooking rice, uncooked (minute rice is good)
• 1/4-1/3 cup grated parmesan cheese (or to taste)
• 2 -3 tablespoons grated parmesan cheese, for sprinkling

Recipe

• 1 set oven to 400 degrees.
• 2 lightly grease a 13 x 9-inch baking pan.
• 3 cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
• 4 chop the tomato pulp (should make about 3-1/2 cups pulp).
• 5 in a large skillet, over high heat, heat the olive oil until hot.
• 6 add in mushrooms and onions, cook and stir until soft (about 10 minutes).
• 7 add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
• 8 stir in the uncooked rice; remove from heat, cover, and let stand for 5 minutes.
• 9 stir in 1/4 - 1/3 cup grated parmesan cheese (or to taste).
• 10 place the tomato shells in a prepared baking dish.
• 11 spoon the hot mixture evenly between the tomato shells.
• 12 sprinkle parmesan cheese over the top.
• 13 bake about 15 minutes, or until the tomatoes are hot and the filling is golden.