Cheese Stuffed Tomatoes

Ingredients

• 6 tomatoes
• 1 c low-fat cottage cheese
• 2 Tbsp lemon juice
• 2 Tbsp margarine
• 12 lb fresh mushrooms sliced
• 3 green onions sliced thin with top
• 1 Tbsp minced fresh parsley
• 1 Tbsp flour
• 12 c cracker meal

Directions

1. In blender or food processor whip cottage cheese with lemon juice
2. In large skillet melt margarine
3. Add mushrooms and onion mixture
4. Stir in cottage cheese and cook about 5 minutes
5. Do not boil
6. Stuff tomato shells and bake in a preheated 375 oven for 15 to 20 minutes