VEGETABLE RECIPE: Stuffed Tomatoes with Mushroom 

4-firm large tomatoes
Salt
1/2-cup dried breadcrumbs
2-tbsp onion, finely chopped
1-clove garlic, minced
1-tsp fresh basil, (or 1/2-tsp dried)
Coarsely fresh ground pepper
1/2-lb mushrooms, chopped
4-tbsp butter, or margarine
Breadcrumbs and olive oil to top

Preheat the oven to 400*
Film a shallow baking dish with oil
Carefully cut a slice from the top of each tomato
Scoop out most of the pulp leaving a thick skin able to hold its shape
Sprinkle the insides with salt
Invert the tomatoes and place on paper towels and let drain for 15 minutes
Squeeze the juice out of the inside pulp and chop fine
Sauté the mushrooms and onions with 4-tbsp butter over medium heat for about 5 minutes
Gently toss the breadcrumbs, tomato pulp, mushroom and onion mixture with salt, pepper, and basil
Lightly fill each tomato without packing
Sprinkle breadcrumbs on top of each tomato and drizzle with olive oil
Place on the baking dish and bake for 15-20 minutes

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