1. Prepare spinach to package directions; drain well. 2. Saute mushrooms in 1 tablespoon of the olive oil. Set aside.3. Saute bread cubes in remaining oil until crisp and golden. 4. Mix the mushrooms, spinach, cream, nutmeg and Madeira together. Season to taste with salt and pepper. Fill scooped out tomatoes with mixture and sprinkle croutons on top.Serves 6 - 8
Per Serving: 178 Calories (61.8% from fat); 13g Fat (5g Sat, 6g Mono, 1g Poly); 5g Protein; 13g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 257mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 1/2 Vegetable; 2 1/2 Fat.