Pomidory Gribami (Mushroom Tomatoes)

Ingredients

• 2 onions, finely chopped
• 2 tablespoons butter or vegetable oil
• 1 lb mushroom
• 7 tablespoons mushroom stock or vegetable stock
• salt, to taste
• pepper, to taste
• 1/2 cup sour cream
• 1/2 bunch parsley, finely chopped
• 1 lb tomato, ripe
• 1 tablespoon gouda cheese, grated

Directions

1. 1

   Saute the onions in butter, add the mushrooms and saute breifly.

2. 2

   Add the stock, salt and pepper, and mix in the sour cream and parsley. Allow to cool.

3. 3

   Cut tops off tomatoes and scoop out the flesh. Discard the flesh.

4. 4

   Fill with the mushroom and onion mixture, sprinkle with cheese, and bake at 340F for about 15 minutes. Serve hot or cold.