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Ingredients

For 10 Servings

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10 small tomatoes
1 1/2 lb fresh mushrooms, sliced
3 tbsp butter or margarine
3/4 cup commercial sour cream
3/4 tsp salt
1/4 tsp pepper
9 slices bacon, cooked and crumbled
chopped fresh chives

Directions

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1 Remove stems, and cut a 1/4- inch slice from the top of each tomato. Scoop out pulp, leaving shells intact; reserve pulp for other uses. Invert tomato shells onto paper towels to drain; set aside.
2 Sauté mushrooms in butter in a large skillet until tender. Remove from heat, and gradually stir in sour cream, salt, and pepper.
3 Spoon mixture into prepared tomato shells; sprinkle bacon on top of each. Place tomatoes in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 15 to 20 minutes. Garnish with chives; serve warm.

Directions

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1. Remove stems, and cut a 1/4- inch slice from the top of each tomato. Scoop out pulp, leaving shells intact; reserve pulp for other uses. Invert tomato shells onto paper towels to drain; set aside.

2. Sauté mushrooms in butter in a large skillet until tender. Remove from heat, and gradually stir in sour cream, salt, and pepper.

3. Spoon mixture into prepared tomato shells; sprinkle bacon on top of each. Place tomatoes in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 15 to 20 minutes. Garnish with chives; serve warm.

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