----- Now You're Cooking! v5.07 [Meal-Master Export Format]
Title: Mushroom-Filled Tomatoes
Categories: taste of home magazine, side dishes
Yield: 6 servings
6 md Tomatoes
1 1/2 c Fresh mushrooms; chopped
3 tb Butter; divided
2 Egg yolks
1/2 c Sour cream
1/4 cu Dry bread crumbs; divided
1 ts Salt
1/4 ts Thyme
Cut a thin slice off the top of each tomato. Scoop 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 tb 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 11x7x2" baking dish. Melt
remaining butter; toss with remaining bread crumbs. Sprinkle over
tomatoes. Bake, uncovered, at 350 F for 30-35 minutes or until heated
through.
