Mushroom-Filled Tomatoes

Name: Mushroom-Filled Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
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

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

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 11x7-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.