Monterey Cream Baked Tomatoes
Indulge in the creamy, cheesy goodness of Monterey Cream Baked Tomatoes — a perfect balance of rich flavors and rustic charm. This recipe transforms juicy, hollowed-out ripe tomatoes into savory vessels filled with a decadent blend of Monterey Jack cheese, softened cream cheese, fresh parsley, and aromatic garlic. Topped with a golden Parmesan breadcrumb crust, these baked tomatoes deliver a satisfying crunch alongside their creamy interior. Quick and easy to prepare in just 45 minutes, this dish makes an impressive appetizer, a side for roasted meats, or even a light vegetarian entrée. Serve them warm with a sprinkle of fresh parsley, and watch these irresistible baked tomatoes disappear off the table! Perfect for tomato lovers and fans of cheesy comfort food alike.
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 1 cup (shredded) Monterey Jack cheese
- 4 ounces (softened) cream cheese
- 2 tablespoons (chopped) fresh parsley
- 2 cloves (minced) garlic
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons (grated) Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Cut the tops off the tomatoes and scoop out the seeds and pulp with a spoon, creating hollow cups. Be careful not to puncture the sides or bottom. Lightly season the inside of each tomato with a pinch of salt and set them upside down on a paper towel to drain while preparing the filling.
In a mixing bowl, combine the shredded Monterey Jack cheese, softened cream cheese, chopped fresh parsley, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated.
Turn the tomatoes right side up and place them in the prepared baking dish. Spoon the cheese mixture evenly into each hollowed-out tomato.
In a separate small bowl, toss the breadcrumbs with the remaining 1 tablespoon of olive oil and the grated Parmesan cheese. Sprinkle this mixture evenly on top of the stuffed tomatoes to create a crunchy topping.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the tops are golden brown and the tomatoes are tender but still hold their shape.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 30.7 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1187 mg | 91% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2049 mg | 44% | |
*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.
