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Stuffed Tomatoes Recipe

	Chefmeow / All my dishes 1 year, 6 months ago STUFFED TOMATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dingo Estate in Austin, Texas in 1991. Prep:10m Cook:10m Servings:8	Chefmeow
	easy side tomatoes vegetables appetizer mushrooms creamy herby cheddar cheese

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Ingredients

4 large tomatoes

1/8 teaspoon salt

1 pound sliced fresh mushrooms

1/4 cup butter

2 tablespoons all-purpose flour

1 cup half-and-half cream

2 tablespoons soft bread crumbs

3/4 cup minced fresh parsley

2/3 cup shredded cheddar cheese divided

Directions

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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