Clarion County Recipe of the Day: Mushroom-Stuffed Tomatoes
Make this tasty side dish for your next luncheon!
4 large tomatoes
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded cheddar cheese, divided
~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.
~In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about five minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
~Remove from the heat. Stir in the bread crumbs, parsley, and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
~Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 10 minutes (or until cheese is melted).
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