Ingredients:
8 large firm tomatoes
salt and pepper
3 (10 ounce) packages fresh spinach
1/3 cup butter
2 cups mushrooms, sliced
1/3 cup onions, finely chopped
1 clove garlic, minced
1/4 lb cream cheese, cubed
2/3 cup pine nuts
1 tablespoon fresh parsley, chopped
1 teaspoon dried tarragon
2 teaspoons fresh lemon juice
salt and pepper
2 tablespoons melted butter
Directions:
Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
Drain and squeeze out as much moisture as possible.
Chop finely and set aside.
In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
Stuff tomatoes with the spinach mixture.
Top with remaining pine nuts.
Brush tops with the melted butter.
Cover with foil and bake 350F degrees oven for 30 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 85 min.