Mushroom-Stuffed Tomatoes

1. 1

   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.

2. 2

   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.

3. 3

   Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.

4. 4

   Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400u00b0 for 10 minutes or until cheese is melted.

* Per serving · 4 servings · Values may vary.