Short Cut Spinach and Cheese Souffle Stuffed Tomatoes

"Summer's coming... this is a really quick side dish for impromptu dinner gatherings"
 
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Ready In:
25mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • preheat over to 350 degrees.
  • cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
  • allow to drain upside down on absorbent paper towels
  • defrost the spinach souffle.
  • once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
  • place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
  • Replace the tops for presentation and serve!

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Reviews

  1. The taste was good but the souffle turned watery upon cooking. It never "puffed up". I removed the seeds and most of the inside of the tomato. Perhaps my tomatoes were extra juicy. Not quite sure what I could have done differently.
     
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RECIPE SUBMITTED BY

I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points
 
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