Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
Serving Size : 4 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
;Pam
2 Teaspoons butter
1 Small onion -- diced
4 Cloves garlic -- pressed
2/3 Cup soft -- fine whole-wheat
bread crumbs
1 Teaspoon oregano
1/2 Teaspoon sweet basil
1/8 Teaspoon rosemary
1 Box frozen chopped spinach -- (10 ounce) thawed
and thoroughly drained (save liquid for
soup stock)
Salt and freshly ground black pepper to
taste
1 egg -- beaten
1/4 Cup grated Parmesan cheese
4 tomatoes -- prepared for
stuffing (4 to 6)
Preheat oven to 400 degrees. In a nonstick, or Pam sprayed skillet, melt the
butter over medium heat. Add the onion and saute 6 minutes, or until softened,
translucent, limp and just starting to brown around the edges. Add garlic,
lower heat slightly, and saute 2 minutes longer, stirring.
Add bread crumbs, herbs, and spinach. Stir well and remove from heat. Season
with salt and pepper to taste, and add egg and Parmesan.
When the mixture is cool enough to handle, stuff it into the prepared tomato
shells. Stuff rather firmly, and round filling over the tops of tomatoes.
Place tomatoes on a Pam sprayed baking sheet. Bake for 20 minutes, or until
the tops are slightly browned and crunchy. Serve hot or at room temperature.
Yield : 4 to 6 stuffed tomatoes
