Mushroom And Tomato Bake
|Butter||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||4 Cup (64 tbs)|
|Chopped hazelnuts/Pecans||2 Cup (32 tbs)|
|Mushrooms||1⁄2 Pound, chopped|
|Ground pepper||To Taste|
|Dried marjoram||1 Teaspoon, crushed|
Melt 6 tablespoons butter in frypan.
Add crumbs and nuts; cook over medium heat, stirring constantly, until crisp and golden.
Skin tomatoes; chop coarsely.
Melt 2 tablespoons butter in frypan.
Add tomatoes and mushrooms; cook, stirring, until tomatoes are soft.
Place half the mixture evenly in 4 buttered individual baking dishes; season with salt, pepper and half the marjoram.
Place half the crumb mixture evenly over each mushroom mixture; repeat layers.
Bake in preheated 375 °F oven 30 minutes or until well browned.
Garnish with additional skinned tomatoes.