| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Side, Dishes | 6 | Servings | |
INGREDIENTS
| 6 | Tomatoes | |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1 | c | Gouda cheese; grated |
| 1/4 | lb | Mushrooms; diced |
| 1 | Egg yolk | |
| Salt and pepper; to taste | ||
| 3 | tb | Grated parmesan cheese |
INSTRUCTIONS
1. Cut off upper 1/4 th of tomatoes. 2. Remove seeds with a spoon.. 3.Sprinkle inside with a little salt and pepper and turn tomatoes upside down to drain. 4. Make roux: melt butter until foamy, stir in mushrooms and cook until liquid has evaporated. Stir in flour and cook 1 minute. 5. Stir in milk and cook stirring until thick. Season with salt and pepper. 6. Blend egg yolk into mixture. 7. Stuff tomatoes with this cream and place them in a baking dish. 8. Sprinkle parmesan, 9. Bake in a pre heated 350 oven until heated through. Turn to broil until top is golden brown. NOTES : Makes a beautiful complement to any grilled dish. Recipe by: Miriam Posvolsky Posted to MC-Recipe Digest V1 #765 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 29, 1997
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