6 med. tomatoes (select firm ones)

Slice off tops of tomatoes and hollow out, turn upside down to drain. In 2 tablespoons butter saute 2 minced green onions. Add 1/2 pound fresh sliced mushrooms. Saute 3 to 5 minutes until golden brown. Add salt and pepper to taste. Fill tomato cups by alternating mushroom mixture with layers of Mozzarella cheese (1/2 cup grated) ending with cheese. Bake in 350 degree oven for 12 to 15 minutes until tomatoes are tender.

Serve 2 as entree or 1 as accompaniment to meat. For variety, sprinkle tops with Parmesan or Romano cheese. If preferred, use seasoned bread crumbs or herb stuffing instead of cheese.