Stuffed Tomatoes - cooking recipe

Ingredients

4 medium large tomatoes
1 teaspoon olive oil
4 cups coarsely chopped fresh spinach
2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped
1 garlic clove, minced
1/4 teaspoon coriander
1 cup cooked basmati rice (I use leftovers)
1 ounce shredded mozzarella cheese (or any dry, light colored cheese.)
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper
2 tablespoons toasted pine nuts (optional)

Preparation

Slice the stem end off each tomato -- about 1/4 inch.
Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
Turn the hollowed out tomatoes upside down on a paper towel to drain.
Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
Bake at 325\u00b0F for 15 minutes in a shallow baking dish (spray with cooking spray first).
Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
To serve, sprinkle toasted pine nuts on top.