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Tomatoes Stuffed With Mushrooms

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“I love this recipe--it combines 2 of my favorite things tomatoes and mushrooms.”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut tops from each tomato; scoop out the pulp leaving the shells intact, invert the tomatoes and drain.
  2. Meanwhile sauté the mushrooms in butter until tender, drain.
  3. Combine sour cream, flour, cheese, oregano, parsley, and sherry. Cook over low heat until smooth and thickened, stirring occasionally; add mushrooms salt and pepper stir well.
  4. Spoon mixture into tomato shells and place in shallow baking dish. sprinkle with paprika and bake at 375°F for 15 minutes.

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