Mushroom-Filled Tomatoes Recipe

Mushroom-Filled Tomatoes Recipe

  • 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 bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Dash pepper
  • 3 tablespoons bread crumbs
  1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup.
  2. In a skillet, saute 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.
  3. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Recipe of the Day|