Cut the tops off the tomatoes, and
reserve. Scoop out the seeds and flesh. Melt the butter over low heat and
fry the mushrooms and bacon for 5 minutes, or until soft. Place in a bowl, stir in the
spring onion and breadcrumbs, and season. Fill the tomatoes with the mixture
and replace the tops. Put on a baking tray, drizzle with
oil and roast for 20 minutes, or until heated through.