----- Now You're Cooking! v5.07 [Meal-Master Export Format]
       Title: Mushroom-Filled Tomatoes
  Categories: taste of home magazine, side dishes
       Yield: 6 servings
       6 md tomatoes
   1 1/2 c  fresh mushrooms; chopped
       3 tb butter or margarine; divided
       2    egg yolks
     1/2 c  sour cream
     1/4 cu dry bread crumbs; divided
       1 ts salt
     1/4 ts thyme
 Cut a thin slice off the top of each tomato. Coop out pulp, leaving a 1/2
 shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1
 cup. In a skillet, saute mushrooms in 2 tablespoons of butter until tender.
 Combine egg yolks and sour cream; add to mushrooms. Stir in 1/4 cup bread
 crumbs, salt, thyme, pepper and reserved tomato pulp. Simmer, uncovered,
 until thickened, about 1 minute. Spoon about 1/3 cup into each tomato.
 Place in an ungreased 11“x7”x2 baking dish. Melt remaining butter; toss
 with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at
 350° for 30-35 minutes or until heated through.
   Contributor:  Taste of Home Magazine July 99