Mushroom Stuffed Tomatoes

• 6 tomatoes
• 1 pint fresh mushrooms (or more)
• 2 Tbsp. butter
• ½ cup sour cream
• 2 egg yolks, beaten
• ¼ cup bread crumbs
• 1 tsp. salt
• Pepper
• Pinch of thyme
• 1 Tbsp. melted butter
• 3 Tbsp. bread crumbs

Cut stem end from tomatoes; scoop out pulp and save.  Salt the insides of the shells and invert to drain.  Mince the pulp; measure 1 cup and set aside.  Sauté whole mushrooms in butter until tender.  Combine sour cream and egg yolks.  Add to mushrooms with tomato pulp.  Mix well.  Stir in ¼ cup bread crumbs, salt, pepper, and thyme.  Cook and stir until mixture thickens and boils.  Check for seasoning.  Place tomatoes in baking dish;  stuff.  Combine butter and crumbs; sprinkle on top.  Bake at 375 for 25 minutes.

(Lee)