Baked Stuffed Tomatoes - cooking recipe

Ingredients

4 large firm tomatoes
1/2 tsp salt
4 oz Farmer's cheese
Savory (herb)
1/2 lb mushrooms, thinly sliced or diced
3 Tbsp skim milk
Rosemary
1 Tbsp dried bread crumbs-optional

Preparation

Blanch and peel skin from tomatoes.
Cut out stem and remove pulp.
Cook mushrooms in milk for 3 minutes.
(Use a teflon pan.) Add salt, rosemary, and savory to taste.
Stir into cheese and bread crumbs and fill each tomato with 1/4 of mixture.
Bake 8 minutes in 400 degree oven.
Serve cut side down so filling is a surprise when cut open.