Stuffed Tomatoes Parisienne
- 6 medium tomatoes
- 1 Tbsp. butter or margarine
- 1/2 lb. mushrooms, chopped
- 1 onion, chopped
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. chopped parsley
- 1/4 cup chicken broth
Cut a 1 inch pieces from the stem end of the tomatoes. Carefully scoop out the pulp. Melt butter in skillet; saute mushrooms and onion 5 minutes. Add salt, pepper, and parsley. Then stuff tomatoes. Pour broth into shallow baking dish. Arrange tomatoes in it and bake in 375 degree F oven 30 minutes or until tomatoes are browned and tender.
By Robin from Washington, IA
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