Stuffed Tomatoes

4 large tomatoes
dash salt
1 lb. sliced fresh mushrooms
1/4 c. butter
2 tbs. flour
1 c. half and half
2 tbs. soft bread crumbs
3/4 c. minced fresh parsley
2/3 c. shredded cheddar cheese, divided
Cut tomatoes in half. scoop out and discard pulp, leaving a thin shell. Sprinkle with salt, invert on paper towels to drain for 15 minutes.
In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes.Sprinkle with flour , stir in cream. Bring to a boil, , cook and stir for 2 min ,
until thickened.,
Remove from heat, stir in the bread crumbs, , parsley and 1/3 c. of cheese. . Spoon into tomato caups., sprinkle with remaining cheese.
Place in a greased 13 x 9 dish. Bake uncovered at 400 for 10 min or til cheese is melted.
Serves 8
from the kitchen of Lois Wood