Tuesday, April 10, 2012

MUSHROOM STUFFED TOMATOES

6 medium tomatoes
1/2 lb sliced fresh mushrooms
2 tbsp butter
2 green onions, minced
salt and pepper to taste

Slice the tops off the tomatoes and scoop out the seeds.  Drain upside down on paper towels.

In a skillet, melt the butter and saute the mushrooms and onions until golden brown, 3-5 minutes.  Season with salt and pepper.  Fill the tomato cups with the mushroom filling.  Place upright in a baking dish and bake at 350 degrees for 12 to 15 minutes.

Yield: 6 servings.


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