Vegetables > Tomato >
| |
|
Stuffed Tomatoes w/Spinach & Yogurt Cheese
4 Tomatoes
1 tablespoon of butter
4 Green onions; chopped
2 Garlic cloves; peeled and chopped
1 tablespoon of flour
1/4 cup of grated Parmesan cheese
1/4 cup of breadcrumbs
2 tablespoons of chopped fresh herbs - basil,
10 ounces of frozen spinach; thawed
1/2 cup of Yogurt Cheese
Salt and pepper
Nutmeg; to taste
1 pinch Cayenne pepper
1/4 cup of grated Parmesan cheese
Preheat the oven to 350ºF. Cut off the flower end of each tomato, leaving the stem end intact. Set aside the cap and hollow out the tomatoes, discarding the pulp. Invert the tomatoes on a plate and drain. In a nonstick saucepan, melt the butter over low heat. Add the green onions and garlic and sauté until soft. Add the flour, Parmesan cheese, breadcrumbs, and herbs. Heat for 1 minute, then add the drained spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne to taste, stirring until well combined. Spoon the spinach mixture into the tomatoes and top with the optional Parmesan if using. The stuffed tomatoes and their caps can be made to this point up to 3 days in advance. Place the tomatoes in an ovenproof serving dish and bake until heated through, about 10 minutes. Top each tomato with the reserved cap and bake 5 minutes more. Serve hot. Yield: 4 servings
Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT) From: PatH |
|
| |
Follow us:
Facebook
Blogger
Twitter
|
Basic-Recipes.com
| 
|