Baked Stuffed Tomatoes

Ingredients

• 4 large firm tomatoes
• 12 tsp salt
• 4 oz Farmers cheese
• Savory herb
• 12 lb mushrooms thinly sliced or diced
• 3 Tbsp skim milk
• Rosemary
• 1 Tbsp dried bread crumbs-optional

Directions

1. Blanch and peel skin from tomatoes
2. Cut out stem and remove pulp
3. Cook mushrooms in milk for 3 minutes
4. Use a teflon pan Add salt rosemary and savory to taste
5. Stir into cheese and bread crumbs and fill each tomato with 14 of mixture
6. Bake 8 minutes in 400 degree oven
7. Serve cut side down so filling is a surprise when cut open