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Baked Spinach Stuffed Tomatoes

Yield: Serves 6


  • 6 medium size tomatoes
  • 3 tablespoons butter or margarine
  • 1/4 pound fresh mushrooms, sliced
  • 1/2 pound fresh spinach, cleaned and chopped
  • 1 cup bread crumbs
  • 4 eggs
  • Salt and pepper to taste


Cut 1/4 inch from top of the tomato. Scoop out pulp, leaving a 1/4 inch thick shell. Turn shells upside down to drain. In a medium skillet, melt butter or margarine. Add mushrooms; sauté for 2 minutes. Stir in spinach and cook for additional 2 minutes. Remove from hat and stir in bread crumbs, eggs, salt and pepper. Sprinkle tomato shells lightly with salt. Fill tomatoes with spinach mixture. Lightly grease a 9" x 13" baking pan. Bake in preheated 350° oven for approximately 25 minutes.

Additional Resources

Learn about Desert Glory Cherry Tomatoes.

Learn about Tomatoes.

Learn about Ugly Ripe Tomatoes.

Other recipes from Produce Pete.


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