Ingredients
The following ingredients have 4 Servings
- 4 tablespoon butter (, divided)
- 2 garlic cloves (, minced)
- salt and pepper (, to taste (I did 1/4 teaspoon of each))
- 10 ounces fresh spinach
- 1/4 cup heavy cream
- 2 eggs (, lightly beaten)
- 1 cup bread crumbs
- 1/2 cup green onions (, chopped)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup shredded Parmesan cheese ((with a bit extra for sprinkling on top))
- 36 small tomatoes ((I use Campari, you want about ping pong ball size))
Instruction
- Add 2 tablespoons of butter, garlic, salt, pepper and spinach to a skillet on medium high and cook until the spinach is just wilted, 3-5 minutes (if you have a noticeable amount of liquid here drain most of it off).
- Add the heavy cream and remaining two tablespoons of butter.
- In a bowl add the mixture from the pan with the rest of the ingredients (not including the tomatoes).
- Cut the tops off of each tomato and with a spoon scoop out the insides.
- Fill with the spinach mixture
- Bake, uncovered, in a mini muffin tin at 375 degrees for 15-20 minutes, until the tops are browned
