Ingredients
4tbspbutter,divided
2garlic cloves,minced
salt and pepper,to taste
10ozfresh spinach
¼cupheavy cream
2eggs,lightly beaten
1cupbread crumbs
½cupgreen onions,chopped
½tspdried basil
½tspdried oregano
¼tspWorcestershire sauce
½cupParmesan cheese,shredded, with extra for sprinkling
36small tomatoes,like Campari, or ping pong-sized
Preparation
Add 2 tablespoons of butter, garlic, salt, pepper and spinach to a skillet on medium high.
Cook for 3 to 5 minutes until the spinach is just wilted.
Add the heavy cream and the remaining 2 tablespoons of butter.
In a bowl, add the mixture from the pan with the eggs, bread crumbs, green onions, basil, oregano, Worcestershire sauce, and Parmesan cheese.
Cut the tops off of each tomato, then with a spoon, scoop out the insides.
Fill each tomato with the spinach mixture, then transfer them to a mini muffin tin.
Bake, uncovered, at 375 degrees F for 15 to 20 minutes, until the tops are browned.
Serve warm, and enjoy!
