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.
Ingredients
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6 tomatoes (medium)
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1 1/2 cups mushrooms, chopped
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2 tablespoons Butter, divided
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1/2 cup dairy sour cream
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2 beaten egg yolks
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1/4 cup fine dry bread crumbs
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1 teaspoon Salt
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pinch of pepper
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pinch of crushed thyme
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Topping
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1 tablespoon Butter, melted
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3 tablespoons fine dry bread crumbs
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