Ingredients
- 24 Campari tomatoes or smaller beefsteak tomatoes *Note: can use larger tomatoes for more of a dinner versus an appetizer
- 10 oz package frozen chopped spinach, thawed & squeezed dry of excess water
- 8 oz pkg cream cheese, room temperature
- 1 cup freshly grated Parmesan cheese
- 1/2 cup green onions
- 2 large cloves garlic
- 1/4 cup mayonnaise
- 1 3/4 cups shredded mozzarella
- 3/4 teaspoon salt
- olive oil
- kosher salt
- fresh cracked black pepper to taste
Instructions
- Preheat oven to 375 degrees, rack in the middle. Lightly spray a baking dish (a 9×13” glass pan works well here). In a food processor finely chop garlic and green onions. In a medium bowl add the spinach, cream cheese, mayo, parmesan, 1 1/2 cups mozzarella, and salt. Use a fork to blend all the ingredients together. Add fresh black pepper to taste and set aside.
- Cut the tops off each tomato, and using a paring knife or small spoon, remove the seeds to hollow the tomato. Hollow it out like you would a pumpkin. You want the walls of the tomato thick so they don’t collapse when baking.
- Mist each tomato with olive oil and give a very light sprinkle of kosher salt and fresh black pepper.
- Taking 1-2 heaping teaspoons of mixture fill each tomato. You want the mixture to slightly mound over top of the rim of the tomato. Place the stuffed tomatoes in the dish. Bake for 15 minutes. Remove from the oven and sprinkle the remaining mozzarella on top of each tomato.
- Bake for another 7-9 minutes or until the cheese is melted.
- Remove from the oven and serve!
Notes
To make a crispy crust on this mix up 1/4 cup panko bread crumbs with 1 teaspoon melted butter. Sprinkle a little on top of each stuffed tomato. Bake as normal.
To make these fancier, meatier, add in jumbo lump crab or cooked shredded chicken to the spinach mixture.
