Pomidory Gribami (Mushroom Tomatoes)

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

1. Saute the onions in butter, add the mushrooms and saute breifly.
2. Add the stock, salt and pepper, and mix in the sour cream and parsley.
3. Allow to cool.
4. Cut tops off tomatoes and scoop out the flesh.
5. Discard the flesh.
6. Fill with the mushroom and onion mixture, sprinkle with cheese, and bake at 340F for about 15 minutes.
7. Serve hot or cold.

onions, butter, mushroom, mushroom stock, salt, pepper, sour cream, parsley, tomatoes, gouda cheese

Taken from www.food.com/recipe/pomidory-gribami-mushroom-tomatoes-289000 (may not work)