Best 8 Cream Cheese Stuffed Tomatoes Recipes

CREAM CHEESE-STUFFED TOMATOES

Steps:

• Cut tomatoes crosswise in half. Scoop out pulp and discard.
• Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

FETA CHEESE-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

STUFFED CHERRY TOMATOES

Steps:

• Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

CREAM CHEESE STUFFED CHERRY TOMATOES

Steps:

• Cut tops off of cherry tomatoes; Hollow out set upside down on paper towel to absorb any liquid.
• Cream until smooth cream cheese, green onions,sour cream.
• Add salt and pepper to taste.
• Fill tomatoes, chill 20 minutes and serve.

CHEESE-STUFFED TOMATOES

Steps:

• Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
• Chop scooped out tomato pulp; set aside.
• In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
• Stir in cheese and chopped tomato pulp.
• Fill tomato shells with breadcrumb mixture.
• Wrap each stuffed half in foil.
• Place on grill, stuffed side up.
• Cook 10 to 15 minutes or until cheese melts.
• Remove foil; sprinkle with parsley.
• Serve hot and enjoy.