Isaacs' Home Recipes Main Sidedish Recipes Stuffed Tomatoes

Stuffed Tomatoes

4 large tomatoes
dash of salt
1 lb sliced fresh mushrooms
1/4 cup butter
2 Tbsp flour
1 cup half-and-half cream
2 Tbsp soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded cheddar cheese, divided

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell.
Sprinkle lightly with salt; invert on paper towls to drain for 15 minutes
In a large skillet, saute mushrooms in butter until most of liquid has evaporated,
about 5 minutes.
Sprinkle with flour; stir in cream.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove  from the heat.
Stir in bread crumbs, parsley and 1/3 cup  of cheese.
Spoon into tomato cups; sprinkle with remaining cheese.
Place in a greased  13x9x2" baking pan.
Bake, uncovered, at 400 degrees for 10 minutes or until cheese is melted.

*8 servings

(Quick Cooking - July/August 2005)