TOMATOES STUFFED WITH MUSHROOMS

By BobD

Ingredients

• 1 pound mushrooms
• 6 medium tomatoes
• 1 small onion, minced
• Salt to taste
• 2 tablespoons chopped parsley, plus parsley sprigs for garnish
• 2 tablespoons sour cream
• 9 raw cranberries

Preparation

Step 1

Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely.

Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds.

Add the minced onion, salt to taste and sour cream to the mushrooms.

Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap.

Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.