Tomatoes Stuffed With Mushrooms And Roquefort Cheese

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   ["Preheat oven to 350 degrees F. Butter a shallow pan large enough to hold all the tomatoes.", "Slice off tops of tomatoes; using a teaspoon, hollow out and turn them upside down to drain on paper towels. Reserve some of the tomato flash (about 1/2 to 2/3 cups) and keep it in a strainer over a bowl.", "Saute mushrooms and the white part of the scallions in butter in a skillet over medium heat, stirring often with a wooden spoon, until tender and golden brown; add garlic and cook stirring for a little longer. Set aside.", "Combine sour cream, flour, cheese and Sherry in a saucepan and cook constantly stirring over low heat until the sauce is smooth and thickened.

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   Add the mushroom - scallion and garlic mixture; then add the reserved tomato flash, salt, pepper and herbs. Stir until well combined.", "Stuff tomatoes, arrange them in the prepared pan and bake for about 15 minutes until tomatoes are just tender, but still hold their shape.

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   Serve warm or at room temperature, garnish with reserved green tops of the scallions."]

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