Stuffed Tomatoes

This side dish is inexpensive, quick to prepare and always a favorite.

 



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

 

 

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, sauté mushrooms in butter until most of 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 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. x 2-in. baking dish.  Bake, uncovered, at 400 degrees for 10 minutes or until cheese is melted.

Yield:  8 servings