Croatian Mushroom-Stuffed Tomatoes

• 6 medium ripe tomatoes
• 1 small onion, diced
• 2 tablespoons vegetable oil
• 1 lb mushroom, sliced
• 1/4 teaspoon salt
• fresh ground black pepper
• 1 teaspoon dried marjoram
• 1 tablespoon sweet Hungarian paprika
• 1/4 cup chopped fresh parsley
• 2 tablespoons flour
• 2 eggs, well beaten
• 1/4 cup grated sharp cheddar cheese
• 1/4 cup breadcrumbs

1. With a sharp knife, cut a small hole in the stem end of each tomato and gently scoop out most of the tomato pulp with a teaspoon.
2. In a medium skillet, saute the onions in oil until translucent.
3. Add the mushrooms, seasonings and herbs.
4. Saute, stirring occasionally until the mushrooms release their juice, and then simmer until liquid is reduced, about 5-8 minutes.
5. Sprinkle with the flour and stir well.
6. Mix in the eggs to coat the mushrooms and cook for a few more minutes.
7. Preheat oven to 400u0b0F.
8. Season the inside of the hollowed tomatoes with salt and pepper to help the tomatoes retain their shape.
9. Stuff the tomatoes with the mushroom mixture and place them in a buttered 9X13 baking pan.
10. Combine the grated cheese and bread crumbs.
11. Top each tomato with about 1 1/2 Tbsp of this mixture.
12. Add 1/2 cup water to the bottom of the baking pan and bake the tomatoes, covered, for 20 minutes.
13. Uncover, and bake for another 5 minutes until cheese is slightly browned.

tomatoes, onion, vegetable oil, mushroom, salt, fresh ground black pepper, marjoram, sweet hungarian paprika, parsley, flour, eggs, cheddar cheese, breadcrumbs

Taken from www.food.com/recipe/croatian-mushroom-stuffed-tomatoes-134494 (may not work)