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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The tomato wedges in this delicious dish get a special treatment from a mushroom-and-crumb topping. I serve it often in summer, and everyone takes seconds, notes Ruth Pyles of Temple Hills, Maryland. It disappears quickly! Ingredients:
1 garlic clove, minced |
4 tablespoons butter, melted, divided |
1 cup finely chopped fresh or canned mushrooms |
1 cup crushed butter-flavored crackers (about 25 cracker) |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
1/2 teaspoon salt |
1/8 teaspoon pepper |
6 medium tomatoes, quartered |
Directions:
1. In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6 servings.
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