TOMATOES STUFFED WITH MUSHROOMS

Remove the stalks and scoop out the pips from tomatoes; well wash, dry and chop finely 6 or 8 fresh mushrooms and put them in a saucepan with 1 ½ oz. of butter and a little pepper and salt and fry 10 minutes. Mix with them 2 tablespoonfuls freshly made breadcrumbs and a teaspoonful chopped parsley. Let this stand on the stove for 6 minutes, fill up tomatoes with it, and on the top of each put a few browned breadcrumbs and a tiny bit of butter. Put them in a greased tin and bake for 15 minutes.