Cheese Stuffed Tomatoes

Cheese Stuffed Tomatoes

6 large, firm tomatoes
1 cup cooked rice
1/2 lb. swiss cheese (2 cups shredded)
2 tbsp. butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/2 cup mushrooms, sliced
1 tsp salt
1/4 tsp. marjoram
1/3 tsp. fresh ground pepper

Preheat oven to 350F. Grease shallow baking dish.
Cut off top 1/4–inch from each tomato and set tops aside. Scoop out pulp from tomatoes. Drain excess liquid from pulp and set aside.
Heat butter in skillet. Add onion and celery and cook over medium heat until tender.

In mixing bowl combine onion and celery with rice, cheese, tomato pulp, mushrooms, salt, marjoram and pepper. Spoon mixture into tomato shells. Replace tops. Place in baking dish. Bake for 15 minutes or until thoroughly heated. Serve immediately.