pat's Recipe

Cheesy Stuffed Tomatoes

Category: Vegetable

4 large tomatoes
4 ounces mushrooms, chopped
2 sticks celery, finely chopped
1 small onion, finely chopped
1/2 ounce butter
4 tablespoons fine dry breadcrumbs
salt and pepper to taste
a good pinch of dried thyme
1 egg, lightly beaten
4 ounces tasty cheese, grated
Instructions
Remove stem end of tomatoes and scoop out pulp and seeds.

Place tomatoes in a large baking dish. Combine the mushrooms, celery, onion and butter in a 2 pint casserole, cover and cook on HIGH 4 - 5 minutes until the celery is tender crisp.

Stir in breadcrumbs, seasoning, thyme, egg and 2/3 of the cheese.

Spoon the stuffing mixture into the tomatoes, cover dish with vented plastic wrap and cook on HIGH 4 - 6 minutes or until tomatoes are tender.

Sprinkle the remaining cheese over the tomatoes, cover and stand 2 - 3 minutes or until the cheese melts.

Rotate the dish if your microwave does not have a turntable.
Serves 4.