Stuffed Tomatoes

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Submitted by:
Judy		 Country: U.S.A.
Quantity:
6 servings		 Preparation time: 0:10 hr.
Cooking time: 0:20 hr.
Specialties: Vegetarian

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.

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