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Add a photoServings: 4
Ingredients
- 4 x Tomatoes
- 1 Tbsp. Butter
- 4 x Green onions, minced
- 2 x Garlic cloves, peeled and minced
- 1 Tbsp. Flour
- 1/4 c. Grated Parmesan cheese
- 1/4 c. Breadcrumbs
- 2 Tbsp. Minced fresh herbs - basil, oregano, thyme
- 10 ounce Frzn spinach, thawed and squeezed dry
- 1/2 c. Yogurt Cheese
- Â Â Salt and pepper
- Â Â Nutmeg, to taste
- 1 pch Cayenne pepper
- 1/4 c. Grated Parmesan cheese
Directions
- Preheat the oven to 350 degrees. 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, heat the butter over low heat. Add in the green onions and garlic and saute/fry till soft. Add in the flour, Parmesan cheese, breadcrumbs, and herbs. Heat for 1 minute, then add in the liquid removed spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne to taste, stirring till well combined. Spoon the spinach mix 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 till heated through, about 10 min. Top each tomato with the reserved cap and bake 5 min more. Serve warm.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 117 | 54% |
| Total Fat 13.32g | 17% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 364mg | 15% |
| Potassium 645mg | 18% |
| Total Carbs 16.68g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.91g | 3% |
| Protein 10.12g | 16% |
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