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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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STUFFED TOMATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dingo Estate in Austin, Texas in 1991. Ingredients:
4 large tomatoes |
1/8 teaspoon 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:
1. Cut tomatoes in half then scoop out and discard pulp leaving a thin shell.
2. Sprinkle lightly with salt then invert on paper towels to drain 15 minutes.
3. In large skillet sauté mushrooms in butter until most of liquid has evaporated about 5 minutes.
4. Sprinkle with flour then stir in cream.
5. Bring to boil then cook and stir 2 minutes or until thickened then remove from heat.
6. Stir in bread crumbs, parsley and 1/3 cup cheese.
7. Spoon into tomato cups then sprinkle with remaining cheese.
8. Place in a greased rectangular baking dish then bake uncovered at 400 for 10 minutes.
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