| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Side dishes, Taste of ho | 6 | Servings | |
INGREDIENTS
| 6 | Tomatoes | |
| 1 1/2 | c | Fresh mushrooms, chopped |
| 3 | T | Butter or margarine, divided |
| 2 | Egg yolks | |
| 1/2 | c | Sour cream |
| 1/4 | c | Dry bread crumbs, divided |
| 1 | t | Salt |
| 1/4 | t | Thyme |
INSTRUCTIONS
Cut a thin slice off the top of each tomato. Coop out pulp, leaving a 1/2" shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup. In a skillet, saute mushrooms in 2 tablespoons of butter until tender. Combine egg yolks and sour cream; add to mushrooms. Stir in 1/4 cup bread crumbs, salt, thyme, pepper and reserved tomato pulp. Simmer, uncovered, until thickened, about 1 minute. Spoon about 1/3 cup into each tomato. Place in an ungreased 11"x7"x2" baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Contributor: Taste of Home Magazine July 99 Posted to bbq-digest by "Fergy" <circlef@zebra.net> on Jul 5, 1999
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