Mushroom-Filled Tomatoes

9 ingredients
3 steps

Ingredients

  • 6 medium tomatoes
  • 1-1/2 cups chopped fresh mushrooms
  • 3 tablespoons butter, divided
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1/4 cup plus 3 tablespoons dry bread crumbs, divided
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Dash pepper

Directions

  1. 1
    Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup.
  2. 2
    In a skillet, saute mushrooms in 2 tablespoons butter until tender. Combine egg yolks and sour cream; add to mushrooms. Stir in 1/4 cup bread crumbs, salt, thyme, pepper and reserved tomato pulp. Simmer, uncovered, until thickened, about 1 minute. Spoon about 1/3 cupful into each tomato.
  3. 3
    Place in an ungreased 11x7-in. baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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