Mushroom-Filled Tomatoes

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Title: Mushroom-Filled Tomatoes
Categories: taste of home magazine, side dishes
Yield: 6 servings

6 md tomatoes
1 1/2 c fresh mushrooms; chopped
3 tb butter or margarine; divided
2 egg yolks
1/2 c sour cream
1/4 cu dry bread crumbs; divided
1 ts salt
1/4 ts thyme

Cut a thin slice off the top of each tomato. Coop out pulp, leaving a 1/2"
shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1
cup. In a skillet, saute mushrooms in 2 tablespoons of 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 cup into each tomato.
Place in an ungreased 11"x7"x2" baking dish. Melt remaining butter; toss
with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at
350° for 30-35 minutes or until heated through.

Contributor: Taste of Home Magazine July 99


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