Stuffed Tomatoes

Here's a recipe to help you use up those summer tomatoes. It's a break from salads and a heartier dish.


4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
1 teaspoon Basil
2/3 cup shredded Mozzarella cheese, divided

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.

In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat. Stir in the bread crumbs, basil and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 10 minutes or until cheese is melted.