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Mushroom-Stuffed Tomatoes

 Mushroom-Stuffed Tomatoes
"This side dish is inexpensive, quick to prepare and always a favorite," writes Florence Palmer of Marshall, Illinois. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes has fresh flavor. TIP: Serve it with grilled steak or, as Florence does, with your favorite roast.
8 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 4 large tomatoes
  • Dash salt
  • 1 pound sliced fresh mushrooms
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 2 tablespoons soft bread crumbs
  • 3/4 cup minced fresh parsley
  • 2/3 cup shredded cheddar cheese, divided

Directions

  • 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.
  • 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 for 2 minutes or until
  • thickened.
  • Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup
  • of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
  • Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
  • 400° for 10 minutes or until cheese is melted. Yield: 8
  • servings.