“It’s a saucy mixture good as a main dish. It’s really delicious!”

INGREDIENTS

6 large fresh tomatoes
2 tbsp.  olive oil
1 1/2 cups sliced fresh white mushrooms
1 cup chopped onion
1 – 10 ounce package frozen chopped spinach, thawed and drained
2 tsp. minced garlic
1 tsp. dried basil leaves, crushed
1 vegetable bouillon cube, crushed
1/4 tsp. ground black pepper
1/2 cup quick-cooking rice
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

DIRECTIONS

• Preheat the oven to 400ºF.
• Use tomatoes held at room temperature until fully ripe.
• Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; set aside.
• Chop tomato pulp (makes about 3-1/2 cups).
• In a large skillet over high heat, heat oil until hot.
• Add mushrooms and onion; cook and stir until tender, about 10 minutes.
• Add spinach, reserved chopped tomatoes, garlic, basil, salt and pepper.
• Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes; stir in rice.
• Remove from heat; cover and let stand for 5 minutes.
• Stir in 1/4 cup Parmesan cheese.
• Place tomato shells in a 13 × 9 × 2-inch baking pan. Spoon hot mixture into shells, dividing evenly.
• Sprinkle 1 teaspoon Parmesan cheese on top of each.
• Bake until tomatoes are hot and filling is golden, about 15 minutes.
• Serve as an accompaniment to grilled chicken or pork or as a main dish.