Mushroom Stuffed Tomatoes - cooking recipe

Ingredients

6 medium tomatoes (fresh)
1 pt. fresh mushrooms, chopped (about 1 1/2 c.)
2 Tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. fine dry bread crumbs
1 tsp. salt
dash of pepper
dash of thyme
1 Tbsp. melted butter
3 Tbsp. dry bread crumbs

Preparation

Cut stem end from tomatoes; scoop out pulp.
Turn shells upside down to drain.
Meanwhile, chop pulp fine, measure 1 cup and set aside.
Cook mushrooms in 2 tablespoons butter or margarine until tender.
Combine sour cream and egg yolks.
Add to mushrooms with the tomato pulp; mix well.
Stir in 1/4 cup bread crumbs, salt, pepper and thyme.
Cook and stir until mixture thickens and boils.