Mushroom-Stuffed Tomatoes
TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 8 servings.
This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois
Ingredients
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4 large tomatoes
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Dash salt
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1 pound sliced fresh mushrooms
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1/4 cup butter
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2 tablespoons all-purpose flour
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1 cup half-and-half cream
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2 tablespoons soft bread crumbs
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3/4 cup minced fresh parsley
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2/3 cup shredded cheddar cheese, divided
Directions
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1.
Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
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2.
In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
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3.
Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
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4.
Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
Nutrition Facts
1 each: 165 calories, 12g fat (8g saturated fat), 40mg cholesterol, 145mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 6g protein.
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