| 1 | Preheat your oven to 400* |
| 2 | Wash and pat dry the tomatoes. Using a sharp knife, cut a circle out of the bottom of each tomato. Using a spoon, scoop out the insides of the tomatoes, leaving a nicely formed 1/4" thick tomato shell. (reserve the pulp for another use, like soups or sauces) |
| 3 | Beat the eggs in a bowl, and reserve. Chop the walnuts, and reserve. |
| 4 | Wash and mince the mushrooms. Cook over medium heat until they give up most of their juices. Let cool for 10 minutes. |
| 5 | Grate the cheese and add it to the eggs along with the nutmeg and walnuts and mushrooms. Mix well. |
| 6 | Spoon the filling into the tomato shells and bake for 20-30 minutes, until filling is puffed and golden. |
