Creamed Spinach Stuffed Tomatoes
Creamed Spinach Stuffed Tomatoes takes about 47 minutes from beginning to end. For $6.32 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 809 calories, 24g of protein, and 66g of fat per serving. This recipe serves 2. 1246 people were glad they tried this recipe. Several people really liked this side dish. This recipe from Foodnetwork requires beefsteak tomatoes, olive oil, onion, and frozen spinach. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is outstanding. If you like this recipe, you might also like recipes such as Creamed spinach stuffed mushrooms, 7 Days With Rachael Ray – Day 7 – Prosciutto-Stuffed Chicken with Creamed Spinach, and Spinach-Stuffed Tomatoes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 27 minutes
Ingredients:
2 large beefsteak tomatoes
1/2 cup blue cheese crumbles
Chopped chives, for garnish
2 boxes chopped frozen spinach, defrosted
2 cloves garlic, finely chopped
1 cup heavy cream
A few grates nutmeg
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground black pepper
Equipment:
pot
frying pan
kitchen towels
broiler
Cooking instruction summary:
Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
Step by step:
1. Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
2. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes.
3. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
4. Preheat broiler.
5. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese.
6. Garnish the tomatoes with chives.
Nutrition Information:
covered percent of daily need
