Svampfyllda Tomater (Mushroom-Stuffed Tomatoes)

From a Swedish cookbook of mine. Makes 4 or 8 servings.

• Ready In: 45 mins
• Serves: 4-8

Ingredients

• 1⁄2 lb fresh mushrooms or 2 (3 ounce) cans mushrooms
• 1 1⁄2 tablespoons butter
• 1 1⁄2 tablespoons  chopped onions
• 1  tablespoon flour
• 1⁄2 teaspoon salt
• 1  dash pepper
• 1⁄3 cup  cream or 1⁄3 cup milk
• 8  medium  firm tomatoes
• 3  tablespoons  grated cheddar cheese

Directions

1. Wash mushrooms and chop fine.
2. Melt butter and saute the mushrooms with the onion for 5 minutes.
3. Blend in flour, salt and pepper; stir in cream, cover and simmer slow for 10 minutes, stirring occasionally.
4. Wash tomatoes and cut off top slice; scoop out center. Sprinkle inside with salt and pepper; fill with creamed mushrooms.
5. Place tomatoes in buttered shallow casserole. Sprinkle with cheese.
6. Bake at 375 degrees for about 15 minutes or until golden brown.