Mushroom Stuffed Tomatoes
Mushroom Stuffed Tomatoes is an moderately easy dinner. Made with 6 medium tomatoes (fresh), 1 pt. fresh mushrooms, chopped (about 1 1/2 c.), 2 tbsp. butter or margarine, 1/2 c. dairy sour cream and 2 beaten egg yolks, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Cut stem end from tomatoes; scoop out pulp.
Turn shells upside down to drain.
Meanwhile, chop pulp fine, measure 1 cup and set aside.
Cook mushrooms in 2 tablespoons butter or margarine until tender.
Combine sour cream and egg yolks.
Add to mushrooms with the tomato pulp; mix well.
Stir in 1/4 cup bread crumbs, salt, pepper and thyme.
Cook and stir until mixture thickens and boils.
π· Perfect Pairings
Complete your meal with these
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