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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 Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min


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