Stuffed Tomatoes


  • 6 med. tomatoes
  • 1 pt. fresh mushrooms, chopped
  • 2 tbsp. butter or margarine
  • 1/2 c. dairy sour cream
  • 2 beaten egg yolks
  • 1/4 c. dry bread crumbs
  • 1 tsp. salt
  • Dash pepper
  • Dash thyme


Cut stem end from tomatoes; scoop out pulp.  Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside.  Cook mushrooms in the butter or margarine until tender.  Combine sour cream and egg yolks.  Add to mushrooms with the tomato pulp; mix well.  Stir in the crumbs, salt, pepper and thyme.  Cook and stir until mixture thickens and boils.  Place tomato shells in 10 x 6 x 1 inch baking dish.  Spoon mushroom mixture into tomatoes.  Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes.