Crumb Topped Spinach Stuffed Tomatoes Food

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

SPINACH ARTICHOKE STUFFED TOMATOES RECIPE

Steps:

• Cut off the tops (stem end) and carefully scoop out the pulp and seeds. Season the insides with salt and pepper. Set aside.
• Preheat oven to 350F.
• In a medium bowl combine the chopped artichoke hearts, chopped defrosted and drained spinach, as well as the scallions.
• In the bowl of a food processor add the vegan cream cheese, vegan margarine, vegan sour cream, salt and vegan Parmesan cheese. Process until smooth and light in texture. Fold this vegan cream cheese mixture into the spinach mixture just until combined.
• The stuffed tomatoes can be completely made ahead of time. Just cover with plastic wrap and place into the fridge! Remove the plastic when ready to bake.
• Mix together the panko crumbs and melted vegan margarine in a small bowl. Set aside.
• Spray a 8" x 8" pan with cooking spray. Stuff tomatoes with the vegan cream cheese spinach mixture and top with the panko bread crumb mixture. If making ahead, I would leave these off until just prior to baking.
• Bake for about 15 minutes or so. You may need longer if they are still cold from the fridge. Using a sharp paring knife, you can test for doneness. Be sure the filling is nice and hot and the topping is golden brown.
• Enjoy!

SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

SPINACH ARTICHOKE STUFFED TOMATOES

Steps:

• Halve the tomatoes crosswise and carefully scoop out and discard the pulp and seeds, careful not to puncture through the tomato. Sprinkle the inside with salt and pepper, set aside.
• Preheat oven to 350F.
• In a medium bowl, combine the artichoke hearts, spinach, and green onions. In the bowl of a food processor, add the cream cheese, butter, sour cream, thyme, salt to taste (1/2 tsp.), and Parmesan cheese. Whirl until smooth. Fold this cream cheese mixture into the spinach mixture until just combined.
• The stuffed tomatoes can be completely made ahead of time and then baked when ready to serve.
• Mix together the panko crumbs and butter in a small bowl. Set aside.
• Spray a 9x13" pan with cooking spray. Stuff tomatoes with the cream cheese spinach mixture and top with the panko crumbs. If making ahead, you can leave the panko crumbs off until ready to bake. Bake for 10 min. or 5 min. longer if they are cold from the fridge. Do not overcook.

CRUMB-TOPPED SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain., In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato., Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter. , Bake, uncovered, at 350° until heated through, 40-45 minutes.

TOMATOES STUFFED WITH SPINACH AND CHEESES

Steps:

• Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
• Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
• Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
• Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
• If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
• Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.

SPINACH STUFFED TOMATOES

Steps:

• Heat oven to 425. Lightly grease a baking dish.
• Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
• Combine with cheeses, bread crumbs and spinach.
• Stuff the tomatoes and place in the baking dish.
• Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
• Remove foil and bake for 5 more minutes, allowing the tops to brown.

STUFFED TOMATOES WITH SPINACH AND CHEESE

Steps:

• Cut the tops off of the tomatoes. Using a small spoon, carefully remove and discard pulp.
• Season the insides of the tomatoes with ½ teaspoon of the black pepper and ¼ teaspoon of the salt. Invert the tomatoes onto paper towels and allow to drain while you make the filling.
• In a medium bowl, combine the spinach, Boursin cheese, sour cream, salt and pepper and ¼ cup of the shredded parmesan. Stir until ingredients are well combined. Divide the mixture between the tomatoes.
• Top tomatoes with the remaining ¼ cup shredded parmesan.
• Place the tomatoes in the air-fryer basket. Set the air fryer to 350°F for 15 minutes or until filling is hot.
• Follow steps 1-4, then place in a baking pan and bake at 350 for 30 minutes.