Tomatoes stuffed with mushrooms and ham

6 tomatoes
ham
mushrooms
butter
1 lemon
1 onion
3 tbsp of cream
2 tbsp of white wine
pepper
salt

Remove pulp of the tomatoes, dust some salt and pepper into each tomato. Dice ham and mushrooms. Squeeze the juice out of 1 lemon and sprinkle it over the mushrooms. Chop the onion. Put 50-100 g of butter into the frying pan, fry the mushrooms in it, add cream, onion and white wine. Mix it all and let it fry for two minutes more then put the mixture into the bowl. Add ham to the bowl, mix again. Stuff the tomatoes with the mixture. Grate frozen butter onto it and bake for 2 or 3 minutes. Serve hot.