Spinach Stuffed Tomatoes
|Ripe firm tomatoes||2 1⁄2 Pound (8 Pieces)|
|Spinach||30 Ounce, trimmed (3 Package, 10 Ounce / 284 Gram Each)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1⁄2 Pound (2 Cups)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Minced garlic||1 Teaspoon|
|Cream cheese||1⁄4 Pound, cubed|
|Pine nuts/Silvered almonds||2⁄3 Cup (10.67 tbs)|
|Finely chopped fresh parsley||1 Tablespoon|
|Chopped dried tarragon/1 teaspoon dried||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Butter||2 Tablespoon, melted|
Slice top off each tomato. Using small spoon, scoop out seeds and pulp; reserve for another use. Cut skin all around middle of each tomato to prevent splitting when baked. Sprinkle cavities lightly with salt; set upside down on rack or paper towel to drain for 30 minutes.
Stuffing: Wash spinach; shake off excess water. With just the water clinging to leaves, cook spinach, covered, in large saucepan over medium-high heat just until wilted, about 5 minutes. Drain and squeeze out as much moisture as possible; chop finely and set aside.
In large skillet, melt butter over medium heat; cook mushrooms, onion and garlic until softened. Increase heat to high; add spinach and cook until excess moisture evaporates. Remove from heat.
Mix in cream cheese, half of the pine nuts, parsley, tarragon, lemon juice, salt and pepper; taste and adjust seasoning if necessary.
Pat tomato cavities dry; set upright in single layer in shallow greased baking dish. Stuff each with spinach mixture and smooth surface; top with remaining pine nuts. Brush tops and sides with melted butter.
Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until heated through but still firm.