Total Time
55mins
Prep 25 mins
Cook 30 mins

This is a great recipe to use up all your extra tomatoes from your summer's garden, although this recipe makes 6 servings, I always double the amount to make more, these are so good everyone will want to eat more than one. If you want a bit of extra flavour, you could add a couple of tablespoons of grated Parmesan cheese to the sauted mushrooms

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a