Yield: 1 servings
|\N \N||Oil spray|
|1 small||Onion; diced|
|4 \N||Cloves garlic; pressed|
|⅔ cup||Soft; fine whole-wheat|
|\N \N||; bread crumbs|
|½ teaspoon||Sweet basil|
|1 \N||10 ounce box frozen chopped spinach; thawed and|
|\N \N||; thoroughly drained|
|\N \N||; (save liquid for|
|\N \N||; soup stock)|
|\N \N||Salt and freshly ground black pepper to|
|\N \N||; taste|
|1 \N||Egg; beaten|
|¼ cup||Grated Parmesan cheese|
|4 \N||Tomatoes; prepared for|
|\N \N||; stuffing, up to 6|
Preheat oven to 400 degrees. In a nonstick, or oil sprayed skillet, melt the butter over medium heat. Add the onion and saute 6 minutes, or until softened, translucent, limp and just starting to brown around the edges.
Add garlic, lower heat slightly, and saute 2 minutes longer, stirring.
Add bread crumbs, herbs, and spinach. Stir well and remove from heat.
Season with salt and pepper to taste, and add egg and Parmesan.
When the mixture is cool enough to handle, stuff it into the prepared tomato shells. Stuff rather firmly, and round filling over the tops of tomatoes. Place tomatoes on a Pam sprayed baking sheet. Bake for 20 minutes, or until the tops are slightly browned and crunchy. Serve hot or at room temperature.
Yield: 4 to 6 stuffed tomatoes
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9340 - CRESCENT DRAGONWAGON Converted by MM_Buster v2.0l.