Mushroom-stuffed Tomatoes |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great recipe to use up all your extra tomatoes from your summer's garden, although this recipe makes 6 servings, I always double the amount to make more, these are so good everyone will want to eat more than one. If you want a bit of extra flavour, you could add a couple of tablespoons of grated Parmesan cheese to the sauted mushrooms Ingredients:
6 large tomatoes |
2 cups chopped fresh mushrooms |
1/4 cup butter, divided |
2 egg yolks |
1/2 cup sour cream |
1/4 cup dry breadcrumbs, plus |
3 tablespoons dry breadcrumbs, divided |
1 teaspoon salt |
1/4 teaspoon dried thyme |
Directions:
1. set oven to 350 degrees.
2. cut a thin slice off top of each tomato.
3. scoop out pulp, leaving 1/2-in shell.
4. invert tomatoes on paper towels to drain.
5. chop the pulp, reserving 1 cup.
6. in skillet, saute mushrooms in 2 tbsp butter until tender.
7. combine egg yolks and sour cream; add to mushrooms.
8. stir in a 1/4 cup bread crumbs, salt, thyme pepper, and reserved tomato pulp simmer, uncovered, until thickened about 1 minute.
9. spoon about 1/3 cupful into each tomato.
10. place in ungreased 11x7 baking dish.
11. melt remaining butter; toss with remaining bread crumbs.
12. sprinkle over tomatoes.
13. bake, uncovered for 30-35 minutes or until heated through.
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