4 lg. tomatoes
16 mushrooms, diced
4 tbsp. onions, diced
3 tbsp. butter
1 garlic clove, minced
Salt & pepper
4 tbsp. Swiss cheese, grated
2 tsp. Parmesan cheese
1 sm. can Progresso bread crumbs

Slice top off tomatoes. Hollow out and dice tomato insides. In saucepan, add diced tomatoes, mushrooms, garlic, onions, butter, salt and pepper; saute. Add Swiss cheese and bread crumbs to soak up all juice. Fill tomato shells with mixture. Top with Parmesan cheese. Bake 8 to 10 minutes at 350 degrees.