Baked Tomatoes and Portobellos Stuffed with Creamed Spinach

16
Ingredients

10m
Prep Time

45-50m
Cook Time

55m
Ready In

Recipe: #14001

August 23, 2014

Categories: Side Dishes, Tomato, Brunch, Sunday Dinner, Oven Bake, Vegetarian, Fresh Tomatoes, Heavy Cream, more

recipe by:
Kchurchill5

"This is such an easy side dish; and, perfect to serve with a grilled steak or chicken. I take my basic creamed spinach recipe #recipe2574 and use it to stuff either tomatoes or portobello mushrooms. Then, baked until the vegetables are tender. Finished with a little bread crumb/cheese topping. Easy Peasy Dish!nice dish to entertain with as well."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (220.3 g)
Calories 126.9
Total Fat - 7.9 g
Saturated Fat - 5.3 g
Cholesterol - 13.9 mg
Sodium - 97.8 mg
Total Carbohydrate - 11.5 g
Dietary Fiber - 3 g
Sugars - 6 g
Protein - 4.7 g
Calcium - 125.3 mg
Iron - 1.9 mg
Vitamin C - 35.8 mg
Thiamin - 0.1 mg

Step 1

Portobellos or Tomatoes ... Either one; or a mix of both. First, the portobellos I like to cook on a sheet pan, lined with parchment paper. Whereas, the tomatoes, I like to bake in a baking dish, so the tomatoes don't 'Roll Over.'

Step 2

Mushrooms - remove the stems from the portobellos; and, scape out the gills using a spoon. Brush the mushroom with olive oil on both sides; and season the inside with salt and pepper.

Step 3

For the tomatoes - Cut a slice off the top of the tomato; then, scoop out the inside using a spoon. Be sure, not to break through the skin. If the tomato wants to roll over, you can cut a very thin slice off of the bottom. Season the inside of the tomato with salt and pepper, and a drizzle of olive oil.

Step 4

Creamed Spinach (recipe #2574) ... Add the butter to a medium size sauce pan, preferably non-stick, and bring to medium high heat. Add the shallots, garlic (which is optional), and cook just a minute or two; then add in the spinach breaking it up as it cooks. Cook 2-3 minutes until it is heated through and combined. Add the cream, nutmeg and season with salt and pepper. Reduce the heat to medium low and simmer approximately 5-7 minutes until the cream reduces and thickens. Once the spinach is done - remove from the heat to cool a bit and set up (3-5 minutes).

Step 5

Topping ... Add the bread crumbs, parmesan cheese, and parsley to a small bowl and mix. This will be used to top your mushrooms or tomatoes.

Step 6

Stuff and Bake ... Add the creamed spinach to the tomatoes or mushroom and stuff. Bake in a 350 degree oven, on the middle shelf for 20 minutes. Remove from the oven; and, top with the bread crumb cheese mixture. Bake an additional 10 minutes - until the topping is golden brown. The time can vary a bit depending on the size of the mushrooms and tomatoes; however, I find that 30 minutes is a pretty average time.