Baked Spinach Stuffed Tomatoes - cooking recipe

Ingredients

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

Preparation

Cut tops
off
tomatoes
and about 1/3 of the way down; gently scoop
out
pulp, leaving 1/4 inch shell.
Drain tomatoes.
Melt butter in a skillet. Add mushrooms and saute until tender.
Stir in spinach, 1/2 teaspoon salt and pepper.
Cook and stir
for
2 minutes.
Remove
from heat.
Blend eggs and bread
crumbs together
and
stir into spinach mixture.
Salt tomato
shells, fill with filling.
Stand filled tomatoes in a greased 10
x
6 x 2-inch baking pan.
Bake in 350\u00b0 oven about 25
minutes.
If desired, sprinkle tops with buttered crumbs. Serve hot.