8 lg. tomatoes
1 1/2 lb. fresh mushrooms, sliced
1/2 c. butter, melted
8 oz. sour cream
4 tsp. plain flour
2 oz. Roquefort cheese
1/2 tbsp. dried oregano
1 tsp. dried parsley
2 tbsp. dry sherry
Salt & pepper to taste

Scoop out and drain the tomatoes. Saute mushrooms in butter until tender; drain and set aside. Combine the sour cream, flour, cheese, oregano, parsley and sherry in a saucepan and cook over low heat, stirring constantly until the mixture is smooth and thickened. Add mushrooms, salt and pepper; stir well. Stuff tomatoes and bake in a shallow pan at 375 degrees for 15 minutes. Serves 8.