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Mushroom-Filled Tomatoes

 Mushroom-Filled Tomatoes
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
6 ServingsPrep: 20 min. Bake: 30 min.

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.

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Mushroom-Filled Tomatoes (continued)

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.