Mushroom-stuffed Tomatoes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 large tomatoes
• 2 cups chopped fresh mushrooms
• 1/4 cup butter, divided
• 2 egg yolks
• 1/2 cup sour cream
• 1/4 cup dry breadcrumbs, plus
• 3 tablespoons dry breadcrumbs, divided
• 1 teaspoon salt
• 1/4 teaspoon dried thyme

Recipe

• 1 set oven to 350 degrees.
• 2 cut a thin slice off top of each tomato.
• 3 scoop out pulp, leaving 1/2-in shell.
• 4 invert tomatoes on paper towels to drain.
• 5 chop the pulp, reserving 1 cup.
• 6 in skillet, saute mushrooms in 2 tbsp butter until tender.
• 7 combine egg yolks and sour cream; add to mushrooms.
• 8 stir in a 1/4 cup bread crumbs, salt, thyme pepper, and reserved tomato pulp simmer, uncovered, until thickened about 1 minute.
• 9 spoon about 1/3 cupful into each tomato.
• 10 place in ungreased 11x7 baking dish.
• 11 melt remaining butter; toss with remaining bread crumbs.
• 12 sprinkle over tomatoes.
• 13 bake, uncovered for 30-35 minutes or until heated through.