Mushroom Stuffed Tomatoes - cooking recipe

Ingredients

6 tomatoes
1 pt. fresh mushrooms
2 Tbsp. butter
1/2 c. sour cream
2 egg yolks, beaten
1/4 c. bread crumbs
1 tsp. salt
dash of pepper
pinch of thyme
1 Tbsp. melted butter
3 Tbsp. bread crumbs

Preparation

Cut
stem
end from tomatoes;
scoop out pulp. Salt the insides of
the
shells
and invert to drain.
Mince the pulp; measure 1
cup
and
set
aside. Saute the mushrooms in butter until
tender.
Combine
sour
cream
and
egg
yolks.
Add to mushrooms with
tomato
pulp; mix well.
Stir in 1/4 cup bread crumbs,
salt,
pepper and thyme.
Cook and stir until mixture thickens
and boils. Check for seasoning.
Place tomato shells in 10
x
6 x 1 1/2-inch baking dish. Spoon mixture into tomatoes. Combine
melted
butter and 3 tablespoons bread crumbs; sprinkle on
top
of the tomatoes.
Bake in a 375\u00b0 oven for 25 minutes. Serves 6.