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Mushroom-Filled Tomatoes Recipe

A creamy herb stuffing makes these tomatoes a special part of any meal. They're even a tasty light lunch served with hot rolls.—Roberta Hammond, Warrington, Florida

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Mushroom-Filled Tomatoes Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

6 medium tomatoes
1-1/2 cups chopped fresh mushrooms
3 tablespoons butter, divided
2 egg yolks
1/2 cup sour cream
1/4 cup plus 3 tablespoons dry bread crumbs, divided
1 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup.
In a skillet, saute mushrooms in 2 tablespoons 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 cupful into each tomato.
Place in an ungreased 11-in. x 7-in. baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 177 calories, 12 g fat (7 g saturated fat), 100 mg cholesterol, 546 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Mushroom-Filled Tomatoes in Taste of Home June/July 1999, p45

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.