Feb 26 2009
Stuffed Tomatoes
Stuffed Tomatoes
6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt
Dash pepper
Dash thyme
Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes.
