Swiss mushroom-stuffed tomatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Tomatoes | |
| 2 | tablespoons | Butter (or marg.) |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Parsley; chopped |
| 1 | cup | Breadcrumbs, soft |
| 1 | teaspoon | Basil, dried leaf |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Tabasco sauce |
| 2 | cans | Mushrooms, sliced; 3-4 oz ea |
| 1 | cup | Cheese, Swiss; shredded |
| 1 | cup | Green peas; cooked |
Directions
Cut out stem-end core of tomatoes and discard. Scoop out pulp, leaving shells intact; reserve pulp. Melt butter in large skillet, add onion and parsley, and cook until onion is tender. Add reserved tomato pulp, breadcrumbs, basil, salt, Tabasco, and drained mushrooms.
Simmer 5 minutes. Add Swiss cheese and stir until melted. Stir in peas. Spoon into tomatoes, place in 13x9x2" baking dish and bake at 350 degrees for 15 to 20 minutes.
SOURCE: Southern Living Magazine, November 1972.
Submitted By NANCY COLEMAN On 12-02-94
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