Mushroom-Filled Tomatoes
Source of Recipe
Ken
Recipe Introduction
If you love tomatoes and mushrooms then you will really love this dish. Give it a try today!
List of Ingredients
6 Medium Tomatoes
1 1/2 Cups Chopped Fresh Mushrooms
3 Tablespoons Butter, Divided
2 Egg Yolks
1/2 Cup Sour Cream
1/4 Cup Plus 3 Tablespoons Dry Bread Crumbs, Divided
1 Teaspoon Salt
1/4 Teaspoon Dried Thyme
Dash PepperRecipe
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2 inch shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup. 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. Place in an ungreased 11 x 7 x 2 inch baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through. Yields 6 servings.
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