Cheese Rice Filled Tomatoes
|Ripe firm tomatoes||6 Large|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Precooked rice||1⁄3 Cup (5.33 tbs), cooked (Packaged)|
|Processed swiss cheese||1⁄2 Pound, shredded|
|Sliced mushrooms||1⁄2 Cup (8 tbs), drained|
Cut 1/4 inch slices from tops of tomatoes.
Scoop out and drain pulp; reserve.
Invert tomatoes to drain.
Cook onion and celery in hot butter in a skillet until onion is tender.
Add tomato pulp, rice, and remaining ingredients; mix well.
Put tomatoes into a greased baking dish.
Spoon mixture into tomatoes.
Replace tomato tops.
Bake at 350Â°F 15 minutes, or until thoroughly heated.