Cheese Stuffed Tomatoes

Cheese Stuffed Tomatoes
Wonderful food for tomatoes. Tomatoes, cut into slices. I have a bright orange-red color to a jewelry dish delicious. Variety. For example, chicken fried rice, fried snacks of various Some will not touch it with a piece. But you know that if you eat a tomato a day 1-2 only be beneficial to the body. You order one. HIV disease, high blood pressure, eye care eye care treatment or treatment contrary. Protect the arteries to harden the gum and tooth care. Ameliorate the disease scurvy. Resistance to disease. Immunity to colds and constipation, all of these skin ... if you eat tomatoes regularly at 1-2 a day every day, your health is strong. The advantage of the wonderful benefits of whole tomatoes, definitely.

INGREDIENTS
4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded Cheddar cheese, divided

DIRECTIONS
Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 10 minutes or until cheese is melted.

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