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Tomatoes Stuffed With Mushrooms

Yield 10 servings


  • 10 small tomatoes
  • 1 1/2 pounds fresh mushrooms, sliced
  • 3 tablespoons butter or margarine
  • 3/4 cup commercial sour cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 slices bacon, cooked and crumbled
  • Chopped fresh chives

How to Make It

  1. Remove stems, and cut a 1/4- inch slice from the top of each tomato. Scoop out pulp, leaving shells intact; reserve pulp for other uses. Invert tomato shells onto paper towels to drain; set aside.

  2. Sauté mushrooms in butter in a large skillet until tender. Remove from heat, and gradually stir in sour cream, salt, and pepper.

  3. Spoon mixture into prepared tomato shells; sprinkle bacon on top of each. Place tomatoes in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 15 to 20 minutes. Garnish with chives; serve warm.

Oxmoor House Homestyle Recipes