Cheese Stuffed Tomatoes

1. 1

   Peel the tomatoes, and then cut in half or quarters.

2. 2

   You can scoop out a bit of the pulp if you want, but the more tomatoe you have the better.

3. 3

   In a blender, whip together the cottage cheese with the lemon juice.

4. 4

   Then melt the margarine in a skillet.

5. 5

   Saute the mushrooms and onion till soft, then add the flour and cracker meal.

6. 6

   Stir in the cottage cheese mixture, and cook for a few minutes.

7. 7

   Place tomatoes in your baking dish, and cover with the cheese mixture.

8. 8

   Bake at 375 for 25-30 minutes.

9. 9

   Top with additional shredded cheese and heat long enough to melt.

No additional tips available.