800 g tomatoes,
400 g fresh mushrooms,
2 tbsp butter,
3/4 cup cheese cheddar, salt.
Wash large tomatoes.
Cut off tops and remove pulp.Squeeze slightly. Stuff the tomato shells with mushroom filling.
Stuffing: wash fresh mushrooms with water, then scald. Slightly dry them.
Slice, salt and fry till done. Add in each tomato put the crushed cheese cheddar.
Bake them 300 F (150 C) 20 minutes.