Cheese-stuffed Tomatoes

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Patrick Estate in Canton, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 tomatoes
 * 1 cup cottage cheese
 * 1 tablespoon lemon juice
 * 2 teaspoons butter
 * ½ pound mushrooms trimmed and sliced
 * 3 green onions trimmed and thinly sliced
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper

Directions

 * 1) Preheat oven to 375°F.
 * 2) Slice off top quarter of each tomato and scoop out and discard pulp then invert onto paper towels to drain.
 * 3) Meanwhile in a blender or food processor puree cottage cheese with lemon juice and set aside.
 * 4) Melt butter in large skillet over medium heat then add mushrooms, green onion, salt and pepper and sauté until tender.
 * 5) Lower heat then stir in cottage cheese and cook gently for 3 minutes and remove from heat.
 * 6) Fill tomato shells with mushroom mixture and bake in shallow pan for 15 minutes.
 * 7) Serve hot.