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CHEESY STUFFED TOMATOES (Microwave 700 watts)
4 large tomatoes
4 ozs mushrooms, chopped
2 sticks celery, finely chopped
1 small onion, finely chopped
1/2 oz butter
4 Tbs fine dry breadcrumbs
salt and pepper to taste
a good pinch of dried thyme
1 egg, lightly beaten
4 ozs tasty cheese, grated
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.
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Stuffed Tomatoes