I found this recipe from Taste of Home website last fall. These tomatoes are WONDERFUL!!
Mushroom Stuffed Tomatoes
4 large tomatoes
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
1/2 cup minced fresh parsley
2/3 cup shredded cheddar cheese
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, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2minutes or until thickened.
Remove from 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 13x9 inch baking dish. Bake, uncovered, at 400 for 10 minutes or until cheese is melted.