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Stuffed tomatoes #5

Calories per serving 130.

ingredients

serves 4.
4 beefsteak tomatoes
200 g (7 oz) baby spinach leaves
2 teaspoons sunflower oil
1 small onion, chopped
225 g (8 oz) mushrooms, diced
1 garlic clove, crushed
50 g (13 1/2 oz) fresh wholemeal breadcrumbs
50 g (13 1/2 oz) Parmesan cheese, shaved
salt and freshly ground black pepper

method

1. Slice the tops off the tomatoes and, using a small spoon, carefully scoop out the centre seeds, taking care not to break through the skin.

2. Place the tomatoes, cut side down, on a double layer of kitchen paper and let them drain.

3. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

4. Place the spinach in a medium saucepan with 2 tablespoons of water.

5. Cover and cook over a low heat for 2 - 3 minutes until the spinach wilts. Drain thoroughly.

6. Heat the oil in a frying pan. Add the onion, mushrooms and garlic. Then stir fry them gently for 5 minutes, until they are softened.

7. Add the wilted spinach and mix well.

8. Remove the pan from the heat and stir in the breadcrumbs, Parmesan cheese and seasoning.

9. Place the tomato shells in a roasting tin, cut side up, and fill them with the spinach and cheese mixture.

10. Bake for 20 minutes until you see that the tomatoes are beginning to soften. Don't overcook them or they may collapse.

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