Tomatoes Stuffed With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
10 small tomatoes |
1 1/2 pounds fresh mushrooms, sliced |
3 tablespoons butter or margarine |
3/4 cup commercial sour cream |
3/4 teaspoon salt |
1/4 teaspoon pepper |
9 slices bacon, cooked and crumbled |
chopped fresh chives |
Directions:
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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