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Spinach-Stuffed Tomatoes |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Spinach-Stuffed Tomatoes recipe on the web!!_ 10-ounce package spinach cooked and drained ___ cup parmesan cheese grated _ egg lightly beaten _ tablespoons bread crumbs dry _ tablespoon green onions chopped _ tablespoon butter or margarine, melted ___ teaspoon basil dried basil leaves, crushed ___ teaspoon salt each salt and garlic powder _ tomato cups At least 1 hour or up to 3 hours before serving: In a small bowl, combine spinach, cheese, egg, bread crumbs, green onion, butter or margarine, basil, salt and garlic powder. If making ahead, cover and refrigerate. About 45 minutes before serving: Preheat oven to 350°. Spoon one-fourth of the spinach mixture into each tomato cup. Place in an 8 x 8 x 2-inch baking dish. Cover and bake for 30 to 35 minutes or until heated through. |
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