Beef and Mushroom Stuffed Tomatoes
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6 Large tomatoes
1 Onion
2 Tbsp Butter
1 lb Lean ground beef
1/4 lb Mushrooms
1 Tbsp Chopped parsley
6 Tbsp Dry white wine or apple juice as substitute.
Salt and pepper to taste
1/2 cup Soft bread crumbs
Lemon wedges
Preheat oven to 350F.
Cut tomatoes in half and scoop out the flesh. Chop the flesh.
Peel and chop the onion. Melt the butter in a skillet and fry the
onion till transparent. Add the ground beef and fry for 5 minutes.
Chop the mushrooms and add to the pan with parsley, chopped
tomato flesh, apple juice or wine, and seasoning. Cover and cook
for 10 minutes. Stir in the bread crumbs. Spoon the mixture into
tomato halves. Arrange in an ovenproof dish and bake for 25-30
minutes till the tops are brown and crisp. Garnish with lemon
wedges and serve with mashed potatoes.
