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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A creamy herb stuffing makes these tomatoes a special part of any meal. They're even a tasty light lunch served with hot rolls.Roberta Hammond, Warrington, Florida 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 pepper |
Directions:
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup.
2. 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.
3. Place in an ungreased 11-in. x 7-in. 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. Yield: 6 servings.
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