Gorgonzola and Spinach Stuffed Tomatoes

• 4 large tomatoes (cut in half and the pulp removed)
• 1 cup crumbled gorgonzola
• 13 cup parmesan cheese
• 1 cup mozzarella cheese
• 2 slices bread
• 12 cup milk
• 1 cup drained cooked spinach (I used 1/2 box of frozen spinach and kept the rest for another dish this week)
• 1 small shallot, diced fine
• 2 tablespoons olive oil
• 2 tablespoons fresh basil
• salt
• pepper

1. Tomatoes -- Remove the stem from each tomato and cut in half and remove most of the pulp and seeds.
2. Drizzle a little olive oil and salt and pepper the inside of the tomato.
3. Filling -- Soak each of the bread slices in the milk to moisten and then squeeze dry.
4. Add the bread crumbs, gorgonzola, parmesan, spinach, shallot, salt, pepper and basil and stuff the tomato halves.
5. Top with a drizzle olive oil and mozzarella cheese.
6. Bake -- On a cookie sheet either lined with parchment or foil, just bake at 425 for about 20-30 minutes depending on the size of your tomatoes until the tomato is soft and the cheese is melted.
7. This is excellent with a grilled steak, fresh fish, chicken breast, anything.
8. Nice hearty side dish.

tomatoes, gorgonzola, parmesan cheese, mozzarella cheese, bread, milk, shallot, olive oil, fresh basil, salt, pepper

Taken from www.food.com/recipe/gorgonzola-and-spinach-stuffed-tomatoes-392588 (may not work)