Stuffed Tomatoes

Directions

1. 1
   Clean and boil whole mushrooms in salted water for 15 minutes.
2. 2
   Drain and mince finely.
3. 3
   Wash tomatoes.
4. 4
   Cut off a cap from the top of each and reserve.
5. 5
   With a spoon scoop out the flesh and seeds.
6. 6
   Add the minced onion, salt to taste and sour cream to the mushrooms.
7. 7
   Fill the cavities of the tomatoes with the mushroom mixture.
8. 8
   Decorate each with chopped parsley, and cover with the cap.
9. 9
   Dot each tomato all over with sour cream.
10. 10
    Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.