INGREDIENTS:12 large ripe tomatoes 4 Tbsps. olive oil 3 cups fresh white mushrooms, sliced 2 cups onion, chopped 2 packages (10 oz. ea.) frozen chopped spinach, thawed, drained 4 tsps. garlic, minced 2 tsps. dried basil leaves, crushed 1 tsp. salt (or 2 chicken bouillon cubes, crushed) ½ tsp. ground black pepper 1 cup quick-cooking rice ½ cup + 4 Tbsps. grated Parmesan cheeseDIRECTIONS:1. Preheat oven to 400°F. Cut a slice from the top of each tomato; remove pulp to a cutting board, leaving ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.