"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Tomatoes Stuffed with Mushrooms Recipe

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This recipe for Tomatoes Stuffed with Mushrooms, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Lewis Foster
Added: Wednesday, July 1, 2009


8 firm tomatoes
1/2 c. butter
1 1/4 lb. fresh mushrooms, sliced
1 c. sour cream
1 T. plus 1 tsp. flour
3 oz. Roquefort cheese, crumbled
1 T. Sherry
1 tsp. snipped fresh parsley
1/4 tsp. dried fine herbes
Salt and pepper

Cut slice from top of each tomato. Scoop out pulp. Set tomatoes upside down on paper towels to drain. Melt butter in large skillet; saute mushrooms until all moisture is gone. Combine sour cream with flour; blend into mushrooms; cook and stir until thick and bubbly. Stir in cheese until smooth. Stir in Sherry, parsley, fine herbes, salt and pepper; cool. Stuff tomatoes loosely with mushroom filling. Sprinkle top with paprika. Bake 375 for 15 minutes or until bubbly. Serve immediately.




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