Tomatoes Stuffed With Mushrooms

1. 1

   Cut tops from each tomato; scoop out the pulp leaving the shells intact, invert the tomatoes and drain.

2. 2

   Meanwhile saute the mushrooms in butter until tender, drain.

3. 3

   Combine sour cream, flour, cheese, oregano, parsley, and sherry.

4. 4

   Cook over low heat until smooth and thickened, stirring occasionally; add mushrooms salt and pepper stir well.

5. 5

   Spoon mixture into tomato shells and place in shallow baking dish.

6. 6

   sprinkle with paprika and bake at 375F for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.