Tomatoes Stuffed with Mushrooms from The Clay-Pot Cookbook by Georgia Sales
Presoak a clay pot, top and bottom, in water for 15 minutes. Remove the top, seeds and pulp from tomatoes. Dry the tomato shells, then set both shells and pulp aside. Melt the butter in a frying pa...
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Ingredients
- 4 shallots, chopped
- 1 egg yolk
- Salt
- freshly ground pepper
- 1 tablespoon Worcestershire sauce
- 4 soda crackers, crushed
- Freshly grated Parmesan cheese
- 3 to 4 red tomatoes, very firm
- Juice of ½ lemon
- ½ pound mushrooms, sliced thin
- 2 tablespoons butter
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