Instructions: Cut a thin slice off the top of each tomato. Coop out pulp, leaving a 1/2" shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup. In a skillet, saute mushrooms in 2 tablespoons of butter until tender.

Combine egg yolks and sour cream; add to mushrooms. Stir in 1/4 cup bread crumbs, salt, thyme, pepper and reserved tomato pulp. Simmer, uncovered, until thickened, about 1 minute. Spoon about 1/3 cup into each tomato.

Place in an ungreased 11"x7"x2" baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

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