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

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