Cream Spinach Stuffed Tomatoes
Elevate your table with these Cream Spinach Stuffed Tomatoes—an irresistible blend of fresh vegetables, creamy decadence, and golden-baked perfection. Juicy, hollowed-out tomatoes are filled with a rich, velvety spinach mixture made with cream cheese, Parmesan, and a touch of garlic, then topped with a crispy breadcrumb-Parmesan crust. These stuffed tomatoes are roasted until tender, creating a savory side dish or elegant starter that’s perfect for gatherings or weeknight indulgence. With just 15 minutes of prep time and a medley of simple yet sophisticated ingredients, this dish offers a stunning presentation and unforgettable flavor in every bite.
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Recipe Information
Ingredients
- 4 whole large tomatoes
- 4 cups fresh spinach
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 1 tablespoon heavy cream
- 2 cloves garlic
- 2 teaspoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and carefully scoop out the insides, leaving a sturdy shell. Discard the seeds and liquid, or reserve them for another use. Place the hollowed-out tomatoes upside down on a paper towel to drain while preparing the filling.
Heat a large skillet over medium heat and add the olive oil. Mince the garlic and cook it in the olive oil for about 1 minute until fragrant.
Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese, heavy cream, salt, and black pepper. Cook until the cream cheese is fully melted and the mixture is smooth, about 2-3 minutes.
Remove the skillet from the heat and mix in 3/4 cup of Parmesan cheese, reserving 1/4 cup for topping. Stir until evenly combined.
Place the hollowed-out tomatoes in a baking dish or on a baking sheet lined with parchment paper.
Fill each tomato with the creamy spinach mixture, packing it in gently.
In a small bowl, combine the breadcrumbs and the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture generously on top of each filled tomato.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the topping is golden brown.
Let the stuffed tomatoes cool slightly before serving. Enjoy your Cream Spinach Stuffed Tomatoes as a decadent side dish or starter.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.0 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1214 mg | 93% | |
| Iron | 7.6 mg | 42% | |
| 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.
