Mushroom-Stuffed Tomatoes

Name: Mushroom-Stuffed Tomatoes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings.
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 Kerrygold shredded cheddar cheese, divided

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

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 Kerrygold 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.