Spinach-Artichoke Stuffed Tomatoes - cooking recipe

Ingredients

8 medium tomatoes, tops cut off and insides scooped out
2 packages frozen spinach, thawed and drained very,very well
1 (14 ounce) can artichoke hearts, also drained well
4 tablespoons light mayonnaise
4 tablespoons melted butter
2/3 cup parmesan cheese
1/2 teaspoon Worcestershire sauce
1 -2 dash hot sauce
2 tablespoons chopped onions
1 clove garlic, minced
1 dash Mrs. Dash seasoning mix, oregano garlic tomato seasoning
1 tablespoon dried parsley (and other herbs)
salt and pepper
breadcrumbs, for the topping
olive oil

Preparation

Combine all ingredients except for the breadcrumbs and olive oil.
Place about 2-3 tablespoons in each tomato.
Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
Bake at 375 degrees for approx 25 minutes until done.