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.
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.
file photo
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