6 large tomatoes
1 cup cooked white rice
2 cups shredded Swiss cheese
2 tablespoons butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/2 cup mushrooms, sliced
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon black pepper

Preheat oven to 350 degrees F. Grease a shallow baking dish. Cut off top 1/4-inch of each tomato and set the tops aside. Scoop out the pulp from each tomato. Drain the excess liquid from pulp and set aside. Heat butter in a skillet. Add onion and celery and cook over medium heat until onions become translucent. In a mixing bowl, combine onion and celery with rice, cheese, tomato pulp, mushrooms, salt, marjoram and black pepper. Spoon the mixture into each tomato shells. Replace the tops. Place in a baking dish and bake for about 15 minutes.

Serves 6

Serves 4