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Stuffed Tomatoes With Spinach And Yogurt Cheese

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Dupree, Vegetable	4	Servings

INGREDIENTS

4		Tomatoes
1	T	Butter
4		Green onions, chopped
2		Garlic cloves, peeled and
		chopped
1	T	Flour
1/4	c	Grated Parmesan cheese
1/4	c	Breadcrumbs
2	T	Chopped fresh herbs – basil
		oregano thyme
10	oz	Frozen spinach, thawed and
		squeezed dry
1/2	c	Yogurt Cheese
		Salt and pepper
		Nutmeg, to taste
1	pn	Cayenne pepper
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

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, melt the butter over low heat. Add the
green onions and garlic and saute until soft. Add the flour, Parmesan
cheese, breadcrumbs, and herbs. Heat for 1 minute, then add the
drained spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne
to taste, stirring until well combined. Spoon the spinach mixture  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
until heated through, about 10 minutes. Top each tomato with the
reserved cap and bake 5 minutes more. Serve hot. Yield: 4 servings
Recipe By     : Nathalie Dupree, TVFN  Posted to MC-Recipe Digest V1
#242  Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 71 Total Fat: 8.1g Cholesterol: 18.6mg Sodium: 810mg Potassium: 653.5mg Carbohydrates: 18.6g Fiber: 6.4g Sugar: 4.1g Protein: 12.1g