Mushroom-filled tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Tomatoes |
| 1½ | cup | Fresh mushrooms; chopped |
| 3 | tablespoons | Butter or margarine; divided |
| 2 | Egg yolks | |
| ½ | cup | Sour cream |
| ¼ | cup | Dry bread crumbs; divided |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Thyme |
Directions
Cut a thin slice off the top of each tomato. Coop out pulp, leaving a ½" shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup. In a skillet, saute mushrooms in 2 tablespoons of butter until tender.
Combine egg yolks and sour cream; add to mushrooms. Stir in ¼ cup bread crumbs, salt, thyme, pepper and reserved tomato pulp. Simmer, uncovered, until thickened, about 1 minute. Spoon about ⅓ cup into each tomato.
Place in an ungreased 11"x7"x2" baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Contributor: Taste of Home Magazine July 99 Posted to bbq-digest by "Fergy" <circlef@...> on Jul 5, 1999