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Spinach Stuffed Tomatoes
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| SPINACH STUFFED TOMATOES | |
| 8 | Tomatoes |
| 30oz. | Fresh Spinach, trimmed |
| 1/3cup | butter |
| 2 cup | Fresh mushrooms, sliced |
| 1/3 cup | Finely chopped onion |
| 1 tsp. | Minced garlic |
| ¼ lbs. | Cream cheese, cubed |
| 2/3 cup | slivered almonds |
| 1 Tbsp. | Finely chopped parsley |
| 2 tsp. | Lemon juice |
| Pinch | tarragon |
| ½ tsp. | Salt |
| ¼ tsp. | Pepper |
Slice the top off each tomato. Using a small spoon, scoop out the seeds and pulp. Place upside down on paper towel to drain for 30 minutes.
Wash spinach; shake off excess water. Cook, covered, in a large saucepan over medium-high heat just until spinach is wilted. Drain and chop fine. Set aside.
In a large skillet, melt the butter over medium-high heat. Add mushrooms, onion, and garlic. Cook until softened. Increase heat to high and add spinach. Cook until excess water is evaporated; remove from heat.
Mix in the cream cheese, half of the slivered almonds, parsley, tarragon, lemon juice, salt and pepper.
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