Mushroom-Filled Tomatoes
Roberta H. of Warrington shares Mushroom Filled Tomatoes. A creamy herb stuffing makes them a special part of any meal. "They're even a tasty light lunch served with hot rolls," Roberta informs.You Will Need
6 medium tomatoes
1 1/2 cups chopped fresh mushrooms
3 tablespoons butter or margarine, divided
2 egg yolks
1/2 cup sour cream
1/4 cup plus 3 tablespoons dry bread crumbs, divided
1 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper
What to Do
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-inch shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup. In a skillet, sauté mushrooms in 2 tablespoons butter until tender. Combine egg yolks and sour cream; add to mushrooms. Stir in 1/4 cup bread crumbs, salt, thyme, pepper, and reserved tomato pulp. Simmer, uncovered, until thickened, about 1 minute. Spoon about 1/3 cupful into each tomato. Place in an ungreased l1 x 7 x 2-inch baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered. at 350°F for 30-35 minutes or until heated through.
Yield: 6 servings.




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