STUFFED TOMATOES 5 Recipe

Ingredients
  • 6 tomatoes (medium)
  • 1 1/2 cups mushrooms, chopped
  • 2 tablespoons Butter, divided
  • 1/2 cup dairy sour cream
  • 2 beaten egg yolks
  • 1/4 cup fine dry bread crumbs
  • 1 teaspoon Salt
  • pinch of pepper
  • pinch of crushed thyme
  • Topping
  • 1 tablespoon Butter, melted
  • 3 tablespoons fine dry bread crumbs
Directions
Cut stem end from tomatoes; scoop out pulp. Drain tomato shells upside down on paper towel. Chop pulp fine; measure 1 C.; set aside. Cook mushrooms in 2 T. butter until tender, about 5 minutes. Combine sour cream and egg yolks. Add to mushrooms with reserved tomato pulp; mix well. Stir in 1/4 C. crumbs, salt, pepper, and thyme. Cook and stir till mixture thickens and bubbles. Place tomato shells in 9 x 13 baking dish. Spoon mushroom mixture into tomatoes.

Combine 1 T. melted butter and 3 T. fine dry bread crumbs; sprinkle atop tomatoes. Bake at 375° for 25 minutes.

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