Swiss mushroom-stuffed tomatoes

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Recipe by: melani

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Tomatoes 1 1/2 ts Salt
2 tb Butter (or marg.) 1/4 ts Tabasco sauce
1/4 c Onion; chopped 2 cn Mushrooms, sliced; 3-4 oz ea
1/4 c Parsley; chopped 1 c Cheese, Swiss; shredded
1 c Breadcrumbs, soft 1 c Green peas; cooked
1 ts Basil, dried leaf

Cut out stem-end core of tomatoes and discard. Scoop out pulp, leaving
shells intact; reserve pulp. Melt butter in large skillet, add onion
and parsley, and cook until onion is tender. Add reserved tomato
pulp, breadcrumbs, basil, salt, Tabasco, and drained mushrooms.
Simmer 5 minutes. Add Swiss cheese and stir until melted. Stir in
peas. Spoon into tomatoes, place in 13x9x2" baking dish and bake at
350 degrees for 15 to 20 minutes.

SOURCE: Southern Living Magazine, November 1972.
Submitted By NANCY COLEMAN On 12-02-94