Tomatoes stuffed with mushrooms

Cleaned mushrooms cut into small cubes. Fry the finely chopped onion in oil, add mushrooms, grated carrot, a simmer, add the finely chopped parsley, salt, pepper, simmer until water evaporates. In boiling milk add the butter, flour, lemon juice, salt, boil on the thick sauce, add sauteed mushrooms, egg mixture and bread crumbs. Tomatoes gouge, fill the mixture, arrange in a greased baking pan, bake until the dish is not well flushed.
Specifiche di prodotto
Boletus 400g/16oz
Onion 25g/1oz
Tomato 1000g/40oz
Carrots 50g/2oz
Butter 50g/2oz
Sunflower oil 50ml/17oz
White flour 2 tablespoon/30g
Milk 1cup/236ml
Parsley 25g/1oz
Lemon juice 1 teaspoon/5ml
Salt 1 teaspoon/4,8g
Pepper 1 teaspoon/4,8g
Breadcrumbs 25g/1oz
Eggs 2