Stuffed Tomatoes

4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded cheddar cheese, divided

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
In a large skillet, sauté mushrooms in butter until most of liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-by-9-by-2-inch baking dish. Bake, uncovered, at 400 degrees for 10 minutes or until cheese is melted.

Yield: 8 servings