A great way to use some of your abundant tomato crop.
Preheat oven to 400 degrees. Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; drain and wipe insides of tomatoes dry; set aside. Chop tomato pulp and reserve.
In a large skillet over medium-high heat, heat oil until hot. Add mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, reserved chopped tomato pulp, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in cooked rice. Remove from heat; cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese.
Place tomato shells in a 13 x 9 baking dish sprayed lightly with vegetable or olive oil spray. Spoon hot mixture into shells, dividing evenly.
Mix together the 2 Tbs. bread crumbs and 2 Tbs. Parmesan in a small bowl or ramekin. Sprinkle mixture on top of each stuffed tomato. Drizzle with the melted butter.
Bake until tomatoes are hot and the filling and topping are golden, about 15 minutes.
Are you sure? Removing from Saved Items will permanently delete it from all collections. View My Collections
