Tomatoes Stuffed With Mushrooms And Roquefort Cheese

• 8 medium firm tomatoes or 16 "Campari" or "Pearl" tomatoes
• 1 pound fresh mushrooms (I used Crimini), a combination of two or three would be even better, cleaned and thinly sliced
• 5- 6 scallions, white part, thinly sliced, green tops reserved for garnish
• 2 garlic cloves, finely minced
• 1/2 cup unsalted butter, melted
• 1 cup (8oz) sour cream
• 4 teaspoons all purpose flour
• 1/2 cup Roquefort cheese, at room temperature
• 2 tablespoons dry Sherry whine
• 1 tablespoon fresh oregano, chopped or 1/2 teaspoon dried
• 2 tablespoons fresh parsley, chopped
• Kosher salt and freshly ground pepper to taste

1. Preheat oven to 350 degrees F. Butter a shallow pan large enough to hold all the tomatoes.
2. Slice off tops of tomatoes; using a teaspoon, hollow out and turn them upside down to drain on paper towels. Reserve some of the tomato flash (about 1/2 to 2/3 cups) and keep it in a strainer over a bowl.
3. Saute mushrooms and the white part of the scallions in butter in a skillet over medium heat, stirring often with a wooden spoon, until tender and golden brown; add garlic and cook stirring for a little longer. Set aside.
4. Combine sour cream, flour, cheese and Sherry in a saucepan and cook constantly stirring over low heat until the sauce is smooth and thickened.rnAdd the mushroom - scallion and garlic mixture; then add the reserved tomato flash, salt, pepper and herbs. Stir until well combined.
5. Stuff tomatoes, arrange them in the prepared pan and bake for about 15 minutes until tomatoes are just tender, but still hold their shape. rnServe warm or at room temperature, garnish with reserved green tops of the scallions.

tomatoes, mushrooms, garlic, unsalted butter, sour cream, flour, roquefort cheese, sherry whine, fresh oregano, fresh parsley, salt

Taken from food52.com/recipes/25281-tomatoes-stuffed-with-mushrooms-and-roquefort-cheese (may not work)