Stuffed Baked Tomatoes
- 8 large tomatoes
- 1/4 pound mushrooms
- parsley
- 1 hard-boiled egg
- 1 cup bread crumbs
- Salt and pepper
Cut a slice from the stem end of each tomato and scoop out centers; fill carefully with stuffing made as follows: Chop mushrooms and fry them in a small piece of butter for a few minutes, add egg and parsleychopped to fine pieces and center of tomatoes; Last add bread crumbs and seasoning. Bake on greased tins until tomatoes are soft. Serve on rounds of buttered toast.
Submitted by Jul 30, 2009
15 min 30 min 45 min
15 min 30 min 45 min