Mushroom Stuffed Cherry Tomatoes Baked with Cream Cheese

Directions

1. Cut top off each tomato.
2. Scoop out pulp, drain juice and finely chop the
remaining pulp.
3. Invert tomatoes on paper towels to drain.
4. Finely chopped onions, mushrooms and spring onion.
5. Saute onion in butter till transparent.
6. Add italian herbs.
7. Add beef / bacon then mushrooms, saute till fragrant.
8. Stir in breadcrumbs, seasoning and reserved tomato
pulp.
9. Add sour cream.
10. Remove from pan, mix in chopped spring onion. Let it
stand for 5 minutes.
11. Fill stuffing into tomatoes over the brim.
12. Sprinkle cheese generously over tomatoes. Arrange
tomatoes closely, side by side, on baking tray so that
it won’t tumble.
13. Bake uncovered for 5-10 mins until cheese melts.
14. YUM!