Mushroom Stuffed Tomatoes - cooking recipe

Ingredients

800 grams large tomatoes (about 1 1/3 lb.)
400 grams mushrooms, sliced (about 3/4 lb.)
2 Tbsp. butter
3/4 c. sour cream
salt

Preparation

Wash tomatoes.
Cut off tops and remove pulp.
Prepare mushroom filling.
Wash fresh mushrooms with water, then scald. Slightly dry them.
Slice, salt and fry until done.
Add sour cream and mix.
Heat.
Spoon mushroom mixture into hollowed tomatoes.