Baked Parmesan Tomatoes Florentine |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of those things that just happened when I was starting to make something different....LOL Turned out really good. Will definately have this agian! It's a guessipe...I never measure...by 1/2 c mozzerella I mean big ol handful or two. Read more ...LOL Adding a variation to use this as main course instead of side dish, too. Ingredients:
10 oz frozen chopped spinach |
2 med/small ripe tomaotes |
1/2 tub fresh mushrooms, sliced |
2 t butter |
3 t garlic |
garlic pepper |
seasoned salt |
worcestershire sauce |
juice from a lemon wedge |
dash red pepper flakes |
2 t real mayo |
4 t sour cream |
1/2 c grated parmesan |
1/2 c shredded mozzerella |
1/4 c seasoned stuffing mix or bread crumbs |
1/4 c grated parmesan |
*** as mian dish, or bigger side for more people, double recipe, and add one onion, and one red pepper, chopped, adding to spinach mixture |
Directions:
1. Preheat oven to 350
2. Butter small, square casserole dish
3. Melt 2 T butter or margarine in large nonstick skillet
4. Add spinach
5. While spinach is thawing/cooking in skillet, slice tomatoes into 4-5 thick slices each
6. Lay on paper towels to drain
7. Mix together 1/4 cstuffing or bread crumbs and 1/4 c parmesan, set aside
8. Add garlic, seasoned salt, garlic pepper, red pepper flakes, juice from lemon wedge, worcestershire and mushrooms to spinach
9. One all spinach is cooked (about 5minutes), remove from heat
10. Stir in mayo, sour cream and 1/2 c parmesan
11. Place half the tomato slices on bottom of buttered casserole dish
12. Add spinach mixture
13. Top with mozzerella
14. Top with another layer of tomatoes
15. Sprinkle parmesan/stuffing mix over top of tomatoes
16. Bake about 30 minutes, until lightly browned and bubbly
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