Baked Spinach Stuffed Tomatoes

• 6 medium sized tomatoes
• 2 Tbsp. margarine
• 1/4 lb. fresh mushrooms, sliced
• 1 pkg. (10 oz.) frozen, chopped spinach, thawed and well drained
• salt
• 1/8 tsp. ground black pepper
• 1 c. soft bread crumbs
• 4 eggs

1. Cut tops
2. off
3. tomatoes
4. and about 1/3 of the way down; gently scoop
5. out
6. pulp, leaving 1/4 inch shell.
7. Drain tomatoes.
8. Melt butter in a skillet. Add mushrooms and saute until tender.
9. Stir in spinach, 1/2 teaspoon salt and pepper.
10. Cook and stir
11. for
12. 2 minutes.
13. Remove
14. from heat.
15. Blend eggs and bread
16. crumbs together
17. and
18. stir into spinach mixture.
19. Salt tomato
20. shells, fill with filling.
21. Stand filled tomatoes in a greased 10
22. x
23. 6 x 2-inch baking pan.
24. Bake in 350u0b0 oven about 25
25. minutes.
26. If desired, sprinkle tops with buttered crumbs. Serve hot.

tomatoes, margarine, fresh mushrooms, salt, ground black pepper, bread crumbs, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760644 (may not work)