Baked Stuffed Tomatoes with Spinach and Gruyere

Preheat the oven to 425. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain for at least 10 minutes. In a saute pan heat 2 tablespoons of olive oil and add shallots and garlic. Cook until translucent. Add mushrooms and cook for another 5 minutes, then add frozen spinach and cook for 5 minutes. Add the panko and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat. Mix together the gruyere and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with a layer of the gruyere parsley mixture. Place tomatoes on a baking sheet and bake for approximately 15 minutes until cheese is melted and golden.