6 lg. firm, ripe tomatoes
1/2 c. green onion, chopped
1/4 c. celery, chopped
2 tbsp. Butter Buds
2/3 c. cooked brown rice
1/2 c. Seitan wheat meat, shredded
1 (4 oz.) can mushrooms, drained
1/8 tsp. pepper
1/4 tsp. basil
Dash of cayenne pepper

Cut 1/4 inch slice off top of each tomato. Scoop out pulps; drain and reserve. Place onion, celery, and Butter Buds in 1 quart casserole. Heat on full power 2 minutes or until onion and celery is tender. Add tomato pulp and remaining ingredients to onion and celery. Spoon mixture into tomatoes. Place in casserole dish. Cover with plastic wrap. Bake on full power for 3 minutes.