Cheese Stuffed Tomatoes

• 4 -6 medium tomatoes
• 1 cup low fat cottage cheese
• 1 tablespoon lemon juice
• 2 teaspoons margarine or 2 teaspoons butter
• 1 can sliced mushrooms
• 1 small onion, chopped
• 1 tablespoon flour
• 12 cup cracker meal
• additional shredded cheese

1. Peel the tomatoes, and then cut in half or quarters.
2. You can scoop out a bit of the pulp if you want, but the more tomatoe you have the better.
3. In a blender, whip together the cottage cheese with the lemon juice.
4. Then melt the margarine in a skillet.
5. Saute the mushrooms and onion till soft, then add the flour and cracker meal.
6. Stir in the cottage cheese mixture, and cook for a few minutes.
7. Place tomatoes in your baking dish, and cover with the cheese mixture.
8. Bake at 375 for 25-30 minutes.
9. Top with additional shredded cheese and heat long enough to melt.

tomatoes, cottage cheese, lemon juice, margarine, mushrooms, onion, flour, meal, cheese

Taken from www.food.com/recipe/cheese-stuffed-tomatoes-35213 (may not work)