Choose the same size tomatoes. Scoop out centers without breaking the skin. Brown the onion in butter, add the pulp, rice, mushrooms, salt and pepper, half the amount of broth (bouillon may be used) and cook slowly for 10 minutes. Remove rice still firm and allow to cool. Add the beaten eggs and nutmeg to the rice mixture and mix well. Fill the tomatoes with mixture. Place the stuffed tomatoes in roasting pan with remaining broth and bake uncovered at 350 degrees for 20 minutes basting with their own gravy.

SERVES: 4-6