Name: Mushroom-Stuffed Tomatoes
Yield: 6 Servings
Ingredients: Fine dry bread crumbs; 1 teaspoon chopped fresh basil or ½ teaspoon dried basil; 2 egg yolks, lightly beaten; 2 tablespoons tomato purée; ¼ cup butter; Juice of ½ lemon; ½ pound mushrooms; Salt and freshly ground black pepper; 6 large firm ripe tomatoes

Preheat oven to moderate (350°F.).

Trim the tops of the tomatoes. Remove the cores and the seeds. Sprinkle the insides with salt and pepper and invert on a rack to drain.

Chop the mushrooms fine and sprinkle with lemon ju

Mushroom-Stuffed Tomatoes

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