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About the Recipe: Fresh farm or garden tomatoes are so delicately sweet and juicy. They seem to say summer is here and add fresh flavor to many dishes. This recipe captures fresh tomatoes mouthwatering goodness, filled with a moist stuffing of spinach, mushrooms, onions, and bacon. We know if you make them once that it will become a regular on your menu.
Cook’s Note: I like to bake the tomatoes in a Bundt pan because it helps to hold them in place during baking. The baking time will vary depending on the size of your tomatoes.
Baking: Spoon about 1/3 cup stuffing mixture into each tomato shell. Place stuffed tomatoes into a shallow lightly greased baking dish or Bundt pan. Cover; bake in 350 degrees F oven for 15 to 20 minutes; uncover; top each tomato with coarse grated Parmesan cheese. Bake about another 10 to 15 minutes more to lightly melt cheese and heat tomatoes.
Yield: 4 stuffed tomatoes
pdf for Copy of Recipe – Farm Fresh Stuffed Baked Tomatoes
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