SPINACH, ARTICHOKE STUFFED
TOMATOES
PREP
TIME
30 mins
COOK
TIME
10 mins
TOTAL
TIME
40 mins
Spinach, Artichoke
Stuffed Tomatoes are a Cajun-Creole classic that can be made entirely ahead of
time and then baked when ready to serve.
Author: Tara
Noland
Recipe
type: Side Dish
Cuisine: American
Serves: 6
INGREDIENTS
·
3 large firm tomatoes
·
Salt and pepper to taste
·
6 oz. chopped artichoke hearts, drained and chopped
·
10 oz. package frozen chopped spinach, thawed and
squeezed of moisture
·
4 green onions, chopped
·
3 oz. light cream cheese at room temperature
·
1 Tbsp. butter
·
2 Tbsp. sour cream
·
2 tsp. fresh minced thyme
·
½ cup Parmesan cheese, grated
Topping
·
2 Tbsp. butter, melted
·
½ cup panko bread crumbs, gluten free
INSTRUCTIONS
1. Halve the tomatoes
crosswise and carefully scoop out and discard the pulp and seeds, careful not
to puncture through the tomato. Sprinkle the inside with salt and pepper, set
aside.
2. Preheat oven to 350F.
3. In a medium bowl combine
the artichoke hearts, spinach, and green onions. In the bowl of a food
processor add the cream cheese, butter, sour cream, thyme, salt to taste (1/2
tsp.), and Parmesan cheese. Whirl until smooth. Fold this cream cheese mixture
into the spinach mixture until just combined.
4. The stuffed tomatoes can
be completely made ahead of time and then baked when ready to serve.
5. Mix together the panko
crumbs and butter in a small bowl. Set aside.
6. Spray a 9x13" pan
with cooking spray. Stuff tomatoes with the cream cheese spinach mixture and
top with the panko crumbs. If making ahead you can leave the panko crumbs off
until ready to bake. Bake for 10 min. or 5 min. longer if they are cold from
the fridge. Do not overcook
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