Creamy Spinach Stuffed Tomatoes (leftover ideas!)

• 6 large red tomatoes
• 1 bunch spinach
• 1 1/2 cup finely shredded cooked chicken (baked, or steamed leftovers)
• 3 tbsp mayonnaise (or sour cream)
• 1/4 cup milk
• 1 onion
• 6 pimentoes
• 1/4 cup mushrooms (finely chopped)
• 1 tbsp garlic powder
• 1 tsp black pepper
• 2 tsp salt (to your taste)
• 1/2 cup grated cheese

1. Preheat oven to 350F.
2. Wash spinach and roughly chop
3. Add a quarter cup of water and spinach to a pot on medium heat with a closed lid
4. Slice top off tomatoes and with a teaspoon, gently scoop out the insides leaving almost a bowl shape.
5. Set aside on a baking pan(Save tomato insides for salsa or juice!)
6. In food processor, blend onions, pimentos, mushrooms and set aside.
7. Ensure chicken is finely minced.
8. Keep an eye on spinach, water will dry out so keep adding quarter cup at a time until spinach is completely soft and mushy.
9. In a large mixing bowl, add cooked spinach, chicken, mayonnaise, milk, onions, pimentos, mushrooms, garlic powder, salt and black pepper and cheese.
10. Spoon spinach mixture into tomatoes and top off with cheese.
11. Bake at 350 for thirty minutes, until cheese is melted and tomato is soft
12. Refrigerate leftover spinach mixture for other uses (sandwiches etc)

red tomatoes, spinach, chicken, mayonnaise, milk, onion, pimentoes, mushrooms, garlic, black pepper, salt, grated cheese

Taken from cookpad.com/us/recipes/360980-creamy-spinach-stuffed-tomatoes-leftover-ideas (may not work)