Source: dLife

Baked tomatoes stuffed with a cheesy mushroom, spinach, and rice filling.

Servings

4 oz fresh mushrooms , chopped
0.25 cup fresh chopped green onion , including tops
1 tbsp margarine
5 oz frozen chopped spinach , thawed, drained
3 tbsp white all purpose flour
1 cup fat free milk
0.25 tsp tarragon, leaves, ground
1 pinch ground nutmeg (or more, to taste)
1 cup cooked white rice (or brown)
0.5 cup Cheese, cheddar, fat free, shredded (or Swiss)
1 pinch salt
1 pinch black pepper
2 large tomato , red
2 yellow tomatoes
1 pinch chopped parsley , minced

1 Preheat oven to 375 degree F.
2 Cook mushrooms and green onions in margarine in a frying pan for 5 to 8 minutes or until soft. Mix in spinach and cook for 3 to 4 minutes or until heated through. Mix in flour and cook for 1 to 2 minutes.
3 Mix in milk, tarragon, and nutmeg and let boil. Lower heat and simmer for 2 to 3 minutes. Take mixture off heat and mix in rice and cheese. Sprinkle with salt and pepper.
4 Slice tomatoes in half and scoop out seeds. Coarsely chop removed inners of tomatoes and mix into filling. Spoon filling into tomatoes and arrange on a cooking spray coated baking sheet.
5 Bake for 15 to 20 minutes or until heated through. Top with parsley.

Alternate red and yellow tomatoes on a serving platter for a colorful service.