Baked Tomatoes with Mushrooms

Ingredients

• 1 large can mushrooms
• 2 cups coarse toasted bread crumbs
• 4 tablespoons butter
• 4 tablespoons chopped celery
• 6 large tomatoes
• Salt and pepper

Method

1. 1

   Melt butter, add celery and onion, cook until tender.

2. 2

   Add chopped mushrooms and season to taste.

3. 3

   Add crumbs, simmer three minutes, then add pulp from scooped out tomatoes.

4. 4

   Stuff tomatoes with this mixture and place in well buttered casserole.

5. 5

   Baste and bake about 30 minutes.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.

BAKED TOMATOES WITH MUSHROOMS 1 large can mushrooms 2 cups coarse toasted bread crumbs 4 tablespoons butter 4 tablespoons chopped celery 6 large tomatoes Salt and pepper

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