Deviled Ham And Mushroom Stuffed Tomatoes - cooking recipe

Ingredients

2 (4 oz.) cans mushroom pieces, drained
1 Tbsp. margarine or butter
2 (4 1/2 oz.) cans deviled ham
1/4 c. chopped pecans
2 Tbsp. mayonnaise
1 tsp. horseradish
approximately 20 cherry tomatoes

Preparation

Saute mushrooms in margarine over low heat for 5 minutes, let cool. Mix remaining ingredients (except tomatoes) in a medium side bowl.
Stir in mushrooms.
Chill.
Cut top fourth off each tomato and scoop out insides.
Fill with ham mixture, keep chilled until serving.
Garnish with snips of parsley, if desired.
Makes approximately 20 appetizers.