Mushroom stuffed tomatoes

Mushroom stuffed tomatoes

Debbie T
Edited on May 29, 2005

If you love mushrooms you will love this recipe.


6 tomatoes
1 tablespoon margarine
1/2 pound coarsely chopped mushrooms
1/3 cup minced onion
1 teaspoon minced garlic
1 1/2 cups herb seasoned croutons


Prepare tomatoes by slicing 1/2 from the sterm end of tomatoes and a thin sliver from the bottom if necessary to make the tomato stand upright. Scoop out the seeds and pulp, leaving a 1/4 shell. Drain pulp well and reserve the pulp for stuffing. Invert the tomatoes to drain while preparing stuffing.
In a large, non-stick sprayed skiller, melt margarine. Saure mushrooms, onion and garlic for 5 minutes. Stir in tomato pulp and croutons. Stuff shells with filling and arrange in a baking pan. Bake until shells and stuffing are thoroughly heated, usually 20 to 30 minutes in a moderate oven.

Not a NESTLÉ®-tested recipe.

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