Baked Spinach Topped Tomatoes
Elevate your appetizer or side dish game with these irresistible Baked Spinach Topped Tomatoes, a crowd-pleasing fusion of fresh produce and creamy, cheesy goodness. Juicy, hollowed-out tomatoes are generously stuffed with a flavorful mixture of sautéed garlic-spiked spinach, velvety cream cheese, and Parmesan, then crowned with a crispy golden breadcrumb topping for the perfect balance of textures. Ideal for weeknight dinners or special occasions, this quick and easy recipe comes together in just 35 minutes and delivers a stunning dish that's as visually impressive as it is delicious. Garnished with fresh parsley for a pop of color, these warm stuffed tomatoes bring elegance and heartiness to any meal. Perfect for those seeking healthy tomato recipes or unique spinach-based dishes, this baked delicacy is sure to impress!
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Recipe Information
Ingredients
- 4 large tomatoes
- 4 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and slice off the top quarter of each tomato. Scoop out the seeds and pulp using a spoon, being careful not to break the tomato shells. Set the hollowed tomatoes aside.
Chop the fresh spinach into small pieces.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
In a medium bowl, mix the cooked spinach with the cream cheese, 3/4 cup of the grated Parmesan cheese, salt, and black pepper until well combined.
Stuff each hollowed tomato with the spinach mixture, packing it gently so it fills the cavity completely.
Sprinkle the breadcrumbs evenly over the tops of the stuffed tomatoes, followed by the remaining Parmesan cheese.
Place the stuffed tomatoes on a baking sheet lined with parchment paper or lightly greased foil.
Bake the tomatoes in the preheated oven for 15-20 minutes, or until the tops are golden brown and the tomatoes are slightly softened.
Remove the tomatoes from the oven and let them cool for 5 minutes.
Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 525 mg | 11% | |
*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.
