Ingredients
Units
Scale
- 1 package (10 oz.) frozen chopped spinach
- 2 tsp. “Better Than Bouillon” chicken base or 2 chicken bouillon cubes
- salt
- 5 large tomatoes, cut in half
- 1 cup soft bread crumbs
- 1 cup shredded 6-blend Italian cheese
- 1/2 cup diced onion
- 15 large fresh basil leaves, chopped
- 1 jumbo egg
- 2 large garlic cloves, minced
- 1/4 tsp. freshly grated pepper
- 1/4 tsp. sea salt
- Freshly grated parmesan cheese
Instructions
- Instructions
- Prepare spinach according to package instructions with the chicken bouillon added in.
- When cool, squeeze all of the liquid out of the spinach.
- Cut about 1/4th to 1/3rd of the tomato out of the inside.
- Sprinkle salt on the tops of the tomatoes.
- On a paper towel, place the tomatoes upside-down to drain liquid.
- In a medium bowl, combine the bread crumbs, spinach, cheeses, onion, basil, egg, garlic, salt and pepper.
- Blend well.
- In a muffin pan, place the tomatoes.
- Top each with a heaping mound of the spinach-cheese mixture.
- Sprinkle with parmesan cheese.
- Bake for 25 minutes on 350 degrees or until the spinach has a golden brown edge on top.
