8 firm tomatoes
1 lb. fresh mushrooms, chopped
1/2 stick butter
Seasoned bread crumbs

Cut off top of tomatoes; scrape out seeds and pulp. Salt inside of tomatoes, invert and drain on paper towels.

Melt butter in fry pan and saute mushrooms until they become tender. Add bread crumbs a little at a time, until mixture has a workable consistency. Stuff tomatoes and place in 9x13 baking dish. Bake in preheated 350 degree oven for 1 hour. Serves 8.