Bean-Stuffed Tomatoes
A recipe from the Sneaky Kitchen

2 (9 oz) packages frozen French-style green beans
1 (4 oz) can sliced mushrooms, drained
1/3 cup Italian reduced-calorie salad dressing
1/4 cup sliced green onions
1/8 teaspoon dried basil
1/8 teaspoon black pepper
6 ripe but firm tomatoes

Cook green beans according to package directions, omitting salt; drain well.  (Note #1)

Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours.

Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain.  To serve, fill tomato shells with bean mixture.   (Note #2)

Yield: 6 servings.   


Note #1:  a microwave works fine for this, letting you get on with something else.

Note #2:  A nice touch would be to place tomato in a cereal or dessert bowl upon a bed of crinkly or finely shredded lettuce, accompanied by a steak knife.  A little freshly ground black pepper adds flavor, aroma and looks great, too.