Spinach, Mushroom & Brie Stuffed Tomatoes made with vine ripened tomatoes, fresh spinach, mushrooms and Brie cheese.
If at first you don't succeed, try, try again. Such is the case with these Spinach, Mushroom & Brie Stuffed Tomatoes. I first experimented with these about 2 weeks ago because I had a small piece of Brie, a handful of spinach and some ripe tomatoes that needed to be used up.
The recipe was AMAZING and the family devoured them. However, sometimes my photo skills aren't quite what I'd like them to be and this is the photo I wound up with.
I made them too late in the day and the natural lighting was gone as it started raining. And, they just didn't look appetizing. I tried. I really did.
So being a food blogger, what did I do? I made the ultimate sacrifice and made them again of course. Just for you. Oh who am I kidding...I was happy to make them again!
How do you make Spinach, Mushroom & Brie Stuffed Tomatoes?
For this recipe you'll need whole tomatoes, mushrooms, garlic, scallions, fresh spinach, Italian breadcrumbs, Brie cheese and EVOO.
Place the tomatoes on a flat surface, slicing a thin piece off of the bottom if necessary so it sits flat. Take a sharp knife and cut a circle in the top of the tomato to create a hollow shell.
Remove the inside pulp, chop and place in a bowl. Next, add the mushrooms, garlic, scallions, spinach, breadcrumbs and cheese; mix well.
You may need to adjust your breadcrumbs if the mixture is too dry or moist depending on how much tomato pulp/juice each tomato yields.
Stuff the tomato mixture into the tomato shells and place in an oven safe baking dish; then bake in a preheated 350 degree F oven for 15-20 minutes or until the breading is lightly brown.
That speaks volumes in my book! I told you, these Spinach, Mushroom & Brie Stuffed Tomatoes were AMAZING! ~Enjoy!
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Spinach, Mushroom & Brie Stuffed Tomatoes
Ingredients
- 4 whole tomatoes
- 1 cup diced mushrooms
- 2 cloves garlic, minced
- 1 scallion, chopped
- 1 cup fresh spinach, chopped
- ½ cup Italian breadcrumbs
- 2 ounces Brie cheese, small dice
- 1 tablespoon Extra Virgin Olive Oil
Instructions
- Preheat oven to 350 degrees F.
- Place the tomatoes on a flat surface, slicing a thin piece off of the bottom if necessary so it sits flat. Take a sharp knife and cut a circle in the top of the tomato to create a hollow shell.
- Remove the inside pulp, chop and place in a bowl. Next, add the mushrooms, garlic, scallions, spinach, breadcrumbs, oil and cheese; mix well. (You may need to adjust your breadcrumbs if the mixture is too dry or moist depending on how much tomato pulp/juice each tomato yields).
- Stuff the tomato mixture into the tomato shells and place in an oven safe baking dish; then bake for 15-20 minutes or until the breading is lightly brown.
Nutrition
Related Recipes
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Caprese Shrimp Stuffed Tomatoes
Sandy says
These look delicious and perfect for a party! Can't wait to try.
Carrie Farias says
Thank you Sandy!
Anita at Hungry Couple says
Yum. I've been playing around with roasted tomato recipes but I seem to be eating them before I can take a photo. Oh, well, I guess I'll have to make the big sacrifice of making them again. 😉
Carrie Farias says
I know the feeling Anita. The life of a food blogger and the sacrifices we must make. heehee Have a good week! 🙂
Joanne F Dienes says
Making these today glad to find a stuffed tomato recipe that uses whole tomato. But I have blue chesse so I will use that. Yum
Carrie's Experimental Kitchen says
I hope you enjoy the recipe Joanne!
Martha Parker says
Does the EVOO go into the tomato mixture or do you stuff the tomato and then spread it on the outside?
Carrie's Experimental Kitchen says
The oil goes in with the mixture. I apologize for omitting it from the recipe card. It's been updated now and I hope you enjoy the recipe!