Stuffed Tomatoes

heart healthy

low cholesterol

see vegan alternatives

INGREDIENTS:

•               6 large fresh tomatoes

•                olive oil

•               1 1/2 cups sliced fresh white mushrooms

•               1 cup chopped onion

•               1 – 10 ounce package frozen chopped spinach, thawed and drained

•               2 teaspoons minced garlic

•               salt & pepper

•               quick cooking rice

•               1/4 cup grated Parmesan cheese (leave off for vegan)

INSTRUCTIONS:

1.     Preheat oven to 400 degrees,

2.     Slice the tops away from the tomatoes.  Scoop out the insides and chop the pulp.

3.     Heat oil on the stove, saute onions and mushrooms until tender.  Add spinach, tomato pulp, garlic salt & pepper and cook for 10 minutes.  Stir in rice and cheese.

4.     Spoon into tomato shells and bake until filling is starting to brown, usually about 15 minutes.

5.     Serve with a dollop of sour cream (vegetarian only) on top.