Tomato mushroom cup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Medium tomatoes |
| 16 | eaches | Large mushrooms, coarsely |
| Chopped | ||
| 2 | tablespoons | Butter or margarine |
| Salt/pepper to taste | ||
| ½ | teaspoon | Dried tarragon |
| 3 | tablespoons | Fresh parsley, minced |
Directions
Hollow out tomatoes, reserving centers for another use. Drain tomato shells. Saute chopped mushrooms in butter or margarine and add seasonings. Fill tomatoes with mushroom mixture, and bake at 350 degrees for 30 minutes or until heated.
Source and posted by Loren Martin, Cyberealm BBS, Watertown, NY 315-786-1120