Baked Tomatoes Florentine
Hearty baked tomatoes filled with creamy mushroom, chicken, and spinach sauce—rich, comforting, and perfect for a quick family dinner.
Ingredients
- 1 cup sliced fresh mushrooms ⓘ
- 1 Tbsp chopped onion ⓘ
- 1/4 cup water ⓘ
- 1 cup skim milk ⓘ
- 3 Tbsp flour ⓘ
- 2 tsp chicken flavor bouillon ⓘ
- 6 slices cheese product (any flavor) ⓘ
- 2 cups cubed cooked chicken (white meat) ⓘ
- 1 (10 oz.) package chopped spinach or broccoli, thawed and drained ⓘ
- 4 large tomatoes (tops cut off and insides scooped out) ⓘ
Instructions
- Preheat oven to 350°F.
- In a small pan, cook sliced mushrooms and chopped onion in 1/4 cup water until tender.
- Drain the mushroom mixture and set aside.
- In a saucepan, whisk together 1 cup skim milk, 3 Tbsp flour, and 2 tsp chicken bouillon over low heat.
- Cook and stir until the sauce thickens.
- Add 6 slices cheese to the sauce and stir until melted.
- Combine the mushroom mixture, 2 cups cubed cooked chicken, 1 package chopped spinach (thawed and drained), and 3/4 cup of the sauce.
- Stuff the tomato cavities with the mixture.
- Place stuffed tomatoes in a baking dish, cover, and bake for 15 to 20 minutes until hot.
- Meanwhile, heat the remaining sauce with 1 to 2 Tbsp water until warm.
- Spoon the warmed sauce over the baked tomatoes before serving.
Tips & Substitutions
For a flavor boost, consider adding garlic or herbs like thyme or basil to the mushroom mixture. If you want a vegetarian version, substitute the chicken with cooked lentils or chickpeas. You can also swap out the cheese product for a dairy-free alternative or nutritional yeast for a vegan option. Remember to drain the spinach well to avoid a watery filling.
Serving Suggestions
Serve these Baked Tomatoes Florentine with a side of garlic bread or a fresh green salad for a complete meal. They also pair well with a light soup, such as Garden Potato Chowder, to balance the richness of the stuffed tomatoes. Drizzle with additional warmed sauce just before serving for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed tomatoes in a preheated oven at 350°F for about 10-15 minutes, or until heated through. You can also microwave them for a few minutes, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomatoes Florentine contains roughly 501 calories, with 17g protein, 76g carbohydrates, and 16g fat. It is an excellent source of vitamin D (85% of the Daily Value), vitamin A (80% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1027mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it until wilted, then drain off any excess water before adding it to the mixture. Fresh spinach may provide a brighter flavor and a slightly different texture compared to frozen.
What can I use instead of chicken bouillon?
If you prefer a vegetarian option or need to avoid bouillon, you can use vegetable broth or homemade vegetable stock. Alternatively, adding salt and pepper to taste can enhance the flavor without using bouillon.
Can I prepare these tomatoes in advance?
Absolutely! You can prepare the filling and stuff the tomatoes a few hours in advance, then cover and refrigerate. When ready to bake, simply pop them in the oven, adding a few extra minutes to ensure they're heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).