Stuffed Tomatoes 4 Recipe

Cut stem ends from tomatoes; scoop out pulp. Drain shells. Chop pulp fine; measure 1 C.; set aside. Cook mushrooms in 2 T. butter til tender (about 5 minutes). Combine sour cream and egg yolks. Add to mushrooms with reserved pulp; mix well. Stir in 1/4 C. crumbs, salt, pepper, and thyme. Cook and stir till mixture thickens and bubbles. Place tomato shells in baking dish. Spoon mushroom mixture into tomatoes.

Combine 1 T. melted butter and 3 T. fine dry bread crumbs; sprinkle atop tomatoes. Bake 375° for 25 minutes. Makes 6 servings.