Instructions: Slice top off each tomato. Using a small spoon, scoop out seeds and pulp and reserve for another use. Make a shallow cut in skin all around the middle of each tomato to prevent splitting. Sprinkle cavities lightly with salt and set upside down on rack or paper towel to drain for 30 minutes.

Wash spinach thoroughly in cold water and trim stem ends; place in large heavy-bottom saucepan. Cover and steam in water clinging to leaves over medium-high heat, until wilted and tender, about 5 minutes.

Cool and drain in large sieve. Press out juices and chop very finely.

In large skillet, melt 1/3 cup butter and add onion, garlic and mush- rooms; saute over medium heat until vegetables are translucent. Raise heat to high, add spinach and cook, stirring constantly, until excess moisture evaporates. Remove from heat; mix in herbs, salt, pepper, lemon juice, cream cheese and half the nuts. Taste and adjust seasoning.

Wipe tomato cavities with paper toweling and set upright in single shallow, buttered ovenproof dish. Stuff with spinach mixture, smooth surface and top with remaining pine nuts. Brush surfaces with 2 table- spoons melted butter.

Cover with foil and bake in 350 F. oven for 30 minutes or until heated through but still firm.

Makes 8 servings

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