Tomato Mushroom Cups (Non-Dairy) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tomatoes stuffed with mushrooms from Mrs. Howard E. Lancaster (Betty Lane), the Junior League of San Antonio. This is a non-dairy side dish and it is low in calories. The recipe is for 1 tomato so increase as needed. Ingredients:
1 tomato, medium size |
4 large mushrooms, coarsely chopped |
1 teaspoon margarine |
salt, to taste |
pepper, to taste |
1/8 teaspoon dried tarragon |
1 tablespoon fresh parsley, minced |
Directions:
1. Hollow out the tomato, discarding center, and drain.
2. In a teflon pan (that's what the recipe says) saute mushrooms in the margarine and add the seasonings.
3. Fill the tomato with the mixture and then bake at 350 degrees F. for 30 minutes or until heated.
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