Baked Spinach Stuffed Tomatoes
Elevate your side dish game with these irresistibly flavorful Baked Spinach Stuffed Tomatoes! This recipe features juicy, hollowed-out tomatoes brimming with a savory filling of sautéed spinach, creamy cream cheese, and Parmesan, perfectly seasoned with Italian herbs and a touch of garlic. Topped with a golden, crunchy layer of panko breadcrumbs and melted mozzarella, these baked delights are as stunning as they are delicious. Perfect as a vegetarian main or a vibrant side dish, they come together in just 45 minutes of prep and cook time. Whether you’re hosting a dinner party or looking to impress your family with something special, this recipe delivers a burst of Mediterranean-inspired flavors that everyone will love.
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Recipe Information
Ingredients
- 4 large tomatoes
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 2 garlic cloves
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup panko breadcrumbs
- 0.5 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Cut the tops off the tomatoes and carefully scoop out the pulp and seeds with a spoon, creating a hollow shell. Lightly sprinkle the inside of each tomato with a pinch of salt and set them upside down on a paper towel to drain excess moisture.
Rinse the spinach under cold water, then pat it dry. Finely chop it into small pieces.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook for about 3-5 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
In a medium-sized bowl, combine the cooked spinach, cream cheese, 3/4 cup of grated Parmesan cheese, Italian seasoning, salt, and ground black pepper. Mix until well blended.
Turn the tomatoes right-side up and place them on the prepared baking sheet. Evenly stuff each tomato with the spinach mixture, pressing gently to fill them completely.
In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumbs over the top of each stuffed tomato.
Top the breadcrumbs with a sprinkle of shredded mozzarella cheese for extra flavor and texture.
Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the breadcrumb topping is golden brown.
Allow the tomatoes to cool for a few minutes before serving. Garnish with freshly grated Parmesan, if desired.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1616 mg | 124% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
