Mushroom Stuffed Tomatoes Recipe

Name: Mushroom Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 medium tomatoes (fresh); 1 pt. fresh mushrooms, chopped (about 1 1/2 c.); 2 Tbsp. butter or margarine; 1/2 c. dairy sour cream; 2 beaten egg yolks; 1/4 c. fine dry bread crumbs; 1 tsp. salt; dash of pepper; dash of thyme; 1 Tbsp. melted butter; 3 Tbsp. dry bread crumbs

Servings: persons

6 medium tomatoes (fresh)
1 pt. fresh mushrooms, chopped (about 1 1/2 c.)
2 Tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. fine dry bread crumbs
1 tsp. salt
dash of pepper
dash of thyme
1 Tbsp. melted butter
3 Tbsp. dry bread crumbs

1
Cut stem end from tomatoes; scoop out pulp.
2
Turn shells upside down to drain.
3
Meanwhile, chop pulp fine, measure 1 cup and set aside.
4
Cook mushrooms in 2 tablespoons butter or margarine until tender.
5
Combine sour cream and egg yolks.
6
Add to mushrooms with the tomato pulp; mix well.
7
Stir in 1/4 cup bread crumbs, salt, pepper and thyme.
8
Cook and stir until mixture thickens and boils.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium tomatoes (fresh), 1 pt. fresh mushrooms, chopped (about 1 1/2 c.), 2 Tbsp. butter or margarine, 1/2 c. dairy sour cream, and more.

Yes, Mushroom Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stuffed Tomatoes

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