Burst of Flavors Mushroom Stuffed Cherry Tomatoes Baked W.cheese

• 40 cherry tomatoes
• 1 12 cups button mushrooms
• 12 cup corned beef or 12 cup bacon bits
• 12 cup onion
• 1 tablespoon Italian herb seasoning
• 2 tablespoons butter
• 3 tablespoons spring onions
• 1 cup sour cream
• 1 cup cheddar cheese
• 3 tablespoons condensed mushroom soup
• 3 tablespoons breadcrumbs
• fresh parsley (optional)
• seasoning

1. Cut top off each tomato.
2. Scoop out pulp, drain juice and finely chop the remaining pulp.
3. Invert tomatoes on paper towels to drain.
4. Finely chopped onions, mushrooms and spring onion.
5. Saute onion in butter till transparent.
6. Add italian herbs.
7. Add beef / bacon then mushrooms, saute till fragrant.
8. Stir in breadcrumbs, seasoning and reserved tomato pulp.
9. Add sour cream.
10. Remove from pan, mix in chopped spring onion.
11. Let it stand for 5 minutes.
12. Fill stuffing into tomatoes over the brim.
13. Sprinkle cheese generously over tomatoes.
14. Arrange tomatoes closely, side by side, on baking tray so that it won't tumble.
15. Bake uncovered for 5-10 mins until cheese melts.
16. YUM!

tomatoes, button mushrooms, corned beef, onion, italian herb seasoning, butter, spring onions, sour cream, cheddar cheese, condensed mushroom soup, breadcrumbs, parsley, seasoning

Taken from www.food.com/recipe/burst-of-flavors-mushroom-stuffed-cherry-tomatoes-baked-w-cheese-208456 (may not work)