| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Taste of ho, Side dishes |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Tomatoes |
| 1 1/2 |
c |
Fresh mushrooms; chopped |
| 3 |
tb |
Butter or margarine; divided |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Dry bread crumbs; divided |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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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