Stuffed Tomatoes

Submitted by: Judy	Country: U.S.A.
Category: Home/Vegetables
Quantity: 6 servings	Preparation time: 0:10 hr. Cooking time: 0:20 hr.

Ingredients

6	medium tomatoes	6
2 tbsp	butter	30 mL
2	cloves garlic, chopped	2
1 cup	onions, chopped	250 mL
1 1/2 cups	fresh mushrooms, chopped	375 mL
1/2 cup	sour cream	125 mL
2	egg yolks, beaten	2
1/2 cup	fine bread crumbs	125 mL
1 tsp	salt	5 mL
1/4 tsp	dried thyme	1 mL
	dash pepper

Directions

Preheat oven to 375°F/190°C.

Cut stem ends from tomatoes. Scoop out pulp. Sprinkle the inside of tomatoes with salt and drain shells. Chop tomato pulp finely and save 1 cup/250 mL.

Melt 1 tbsp/15 mL butter and sauté garlic and onions 5 minutes. Add mushrooms and cook until just tender, about 5 minutes.

Combine sour cream, egg yolks and 1 cup/250 mL tomato pulp. Add mixture to mushrooms and onions. Mix well.

Stir in 1/4 cup/60 mL of bread crumbs, salt, thyme and pepper. Cook, stirring until mixture thickens and bubbles.

Place tomato shells in a single layer on the bottom of a shallow baking dish. Spoon mushroom mixture into shells.

Melt remaining butter and mix in remaining bread crumbs. Sprinkle on top of tomatoes. Bake 20 minutes.