INGREDIENTS 4 large tomatoes Dash salt 1 pound sliced fresh mushrooms 1/4 cup butter 2 tablespoons all-purpose flour 1 cup half-and-half cream 2 tablespoons soft bread crumbs 3/4 cup minced fresh parsley 2/3 cup shredded Cheddar cheese, divided
DIRECTIONS Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 10 minutes or until cheese is melted.
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