Mushroom-stuffed Tomatoes

"This is a great recipe to use up all your extra tomatoes from your summer's garden, although this recipe makes 6 servings, I always double the amount to make more, these are so good everyone will want to eat more than one. If you want a bit of extra flavour, you could add a couple of tablespoons of grated Parmesan cheese to the sauted mushrooms"
 
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Ready In:
55mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • set oven to 350 degrees.
  • cut a thin slice off top of each tomato.
  • scoop out pulp, leaving 1/2-in shell.
  • invert tomatoes on paper towels to drain.
  • chop the pulp, reserving 1 cup.
  • in skillet, saute mushrooms in 2 tbsp butter until tender.
  • combine egg yolks and sour cream; add to mushrooms.
  • stir in a 1/4 cup bread crumbs, salt, thyme pepper, and reserved tomato pulp simmer, uncovered, until thickened about 1 minute.
  • spoon about 1/3 cupful into each tomato.
  • place in ungreased 11x7 baking dish.
  • melt remaining butter; toss with remaining bread crumbs.
  • sprinkle over tomatoes.
  • bake, uncovered for 30-35 minutes or until heated through.

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