Mushroom-Stuffed Tomatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This side dish is inexpensive, quick to prepare and always a favorite, writes Florence Palmer of Marshall, Illinois. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes has fresh flavor. TIP: Serve it with grilled steak or, as Florence does, with your favorite roast. Ingredients:
4 large tomatoes |
dash salt |
1 pound sliced fresh mushrooms |
1/4 cup butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup half-and-half cream |
2 tablespoons soft bread crumbs |
3/4 cup minced fresh parsley |
2/3 cup shredded cheddar cheese, divided |
Directions:
1. Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
2. In a large skillet, saute mushrooms in butter until most of the 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.
3. Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
4. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 10 minutes or until cheese is melted. Yield: 8 servings.
|
|