Spinach Stuffed Baked Tomatoes


  • 2-3 large firm tomatoes
  • Salt and pepper


  • 1 bundle fresh spinach
  • 1/2 tsp butter
  • 1 cup mushrooms, sliced
  • 1⁄3 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon oregano
  • 1 teaspoon fresh lemon juice
  • Salt and pepper
  • 30 gms grated mozzarella


  1. Slice off the top of each tomato, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
  2. Salt inside each tomato and invert them on a paper to drain for 30 minutes.
  3. Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
  4. Drain and squeeze out as much moisture as possible.
  5. Chop finely and set aside.
  6. In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
  7. Increase heat and add spinach, cook until moisture evaporates. Mix into the spinach, parsley, lemon juice, salt & pepper.
  8. Pat tomato cavities dry, set upright in a shallow greased baking dish.
  9. Stuff tomatoes with the spinach mixture.
  10. Top with grated mozzarella.
  11. Cover with foil and bake 35°F degrees oven for 30 minutes.

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