Ingredients
4 large tomatoesDash salt1 pound sliced fresh mushrooms1/4 cup butter2 tablespoons all-purpose flour1 cup half-and-half cream2 tablespoons soft bread crumbs3/4 cup minced fresh parsley2/3 cup shredded cheddar cheese, divided
Preparation
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 until thickened, about 2 minutes.
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 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
