Petits Pois Stuffed Tomatoes(Microwave Recipe)

• 8 medium tomatoes
• 1/4 c. butter
• 2 cans peas
• 1 c. onion, chopped
• 1 tsp. garlic powder
• 1/4 tsp. basil leaves
• 1/8 tsp. black pepper
• 1/2 lb. fresh mushrooms, sliced, or 1 (8 oz.) can sliced mushrooms, drained
• 1 tsp. salt
• 1 c. toasted croutons
• bread crumbs
• Parmesan cheese

1. Cut a thin slice from top of each tomato; scoop out pulp (reserve), leaving a 1/4-inch shell.
2. Chop pulp.
3. Combine butter, peas, onion, garlic, basil, pepper and tomato pulp in a 2-quart dish or measuring cup.
4. Cover with plastic wrap.
5. Cook on High for 10 minutes.
6. Add mushrooms; cover and continue cooking on High for 5 minutes.
7. Stir in salt and croutons.
8. Spoon mixture into tomato shells.
9. Sprinkle bread crumbs and Parmesan cheese on top.
10. Place tomatoes in baking dish and, just before serving, microwave on High for 2 to 3 minutes.
11. Do not overcook tomatoes.

tomatoes, butter, peas, onion, garlic powder, basil, black pepper, fresh mushrooms, salt, croutons, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230856 (may not work)