Name: Mushroom-Stuffed Tomatoes
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Stuffed Tomatoes

1. 4 large tomatoes -

2. Dash salt -

3. 1 pound sliced fresh mushrooms -

4. 1/4 cup butter -

5. 2 tablespoons all-purpose flour -

6. 1 cup half-and-half cream -

7. 2 tablespoons soft bread crumbs -

8. 3/4 cup minced fresh parsley -

9. 2/3 cup shredded cheddar cheese, divided -

How to cook deliciously - Mushroom-Stuffed Tomatoes

1. Stage

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.

2. Stage

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 until thickened, about 2 minutes.

3. Stage

Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.

4. Stage

Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.