Tomatoes Stuffed With Mushrooms

1. 1

   Remove stems, and cut a 1/4- inch slice from the top of each tomato. Scoop out pulp, leaving shells intact; reserve pulp for other uses. Invert tomato shells onto paper towels to drain; set aside.

2. 2

   Saute mushrooms in butter in a large skillet until tender. Remove from heat, and gradually stir in sour cream, salt, and pepper.

3. 3

   Spoon mixture into prepared tomato shells; sprinkle bacon on top of each. Place tomatoes in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350u00b0 for 15 to 20 minutes. Garnish with chives; serve warm.

* Per serving · 4 servings · Values may vary.

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