INGREDIENTS:12 large ripe tomatoes
4 Tbsps. olive oil
3 cups fresh white mushrooms, sliced
2 cups onion, chopped
2 packages (10 oz. ea.) frozen chopped spinach, thawed, drained
4 tsps. garlic, minced
2 tsps. dried basil leaves, crushed
1 tsp. salt (or 2 chicken bouillon cubes, crushed)
½ tsp. ground black pepper
1 cup quick-cooking rice
½ cup + 4 Tbsps. grated Parmesan cheeseDIRECTIONS:1. Preheat oven to 400°F. Cut a slice from the top of each tomato; remove pulp to a cutting board, leaving a ¼ inch thick shell; reserve shells. Chop tomato pulp.
2. In a large skillet over high heat, heat oil until hot. Add mushrooms and onion; cook, stirring until tender. Add spinach, chopped tomato, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally until flavors blend, about 10 minutes.
3. Stir in rice. Remove from heat; cover and let stand 10 minutes. Stir in ½ cup Parmesan cheese.
4. Place tomato shells in a baking pan. Spoon rice mixture into each shell and sprinkle the tops with some of the remaining cheese. Bake until tomatoes are hot and filling is golden, about 15 minutes. Serve hot as a side dish or main meal.NUTRITIONAL INFORMATION: Calories 190 (34% from fat ); Fat 7g (sat. 2g); Protein 7g; Carbohydrates 27g; Sodium 360mg; Cholesterol 5mg; Fiber 4g
SERVINGS:12 servingsFrom:Recipe courtesy of the Florida Tomato Committee
PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE
