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Stuffed Tomatoes Recipe

Ingredients

How to make it

  • Cut tomatoes in half then scoop out and discard pulp leaving a thin shell.
  • Sprinkle lightly with salt then invert on paper towels to drain 15 minutes.
  • In large skillet sauté mushrooms in butter until most of liquid has evaporated about 5 minutes.
  • Sprinkle with flour then stir in cream.
  • Bring to boil then cook and stir 2 minutes or until thickened then remove from heat.
  • Stir in bread crumbs, parsley and 1/3 cup cheese.
  • Spoon into tomato cups then sprinkle with remaining cheese.
  • Place in a greased rectangular baking dish then bake uncovered at 400 for 10 minutes.

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The Cook

chefmeow Garland, TX

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