Cheese Stuffed Tomatoes
Instructions:
- 6 large, firm tomatoes
- 1 cup cooked rice
- 1/2 lb. swiss cheese (2 cups shredded)
- 2 tbsp. butter
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/2 cup mushrooms, sliced
- 1 tsp salt
- 1/4 tsp. marjoram
- 1/3 tsp. fresh ground pepper
- Preheat oven to 350F. Grease shallow baking dish.
- Cut off top 1/4–inch from each tomato and set tops aside. Scoop out pulp from tomatoes.
- Drain excess liquid from pulp and set aside. Heat butter in skillet.
- Add onion and celery and cook over medium heat until tender.
- In mixing bowl combine onion and celery with rice, cheese, tomato pulp, mushrooms, salt, marjoram and pepper.
- Spoon mixture into tomato shells. Replace tops. Place in baking dish.
- Bake for 15 minutes or until thoroughly heated.
- Serve immediately.