Warm Mushroom Salad Stuffed Tomatoes

By á-174942

Ingredients

• 2 large beefsteak tomatoes
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons extra-virgin olive oil
• 4 celery ribs with leafy green tops chopped
• 1 pound baby portobello mushrooms quartered
• 2 tablespoons sherry vinegar (or balsamic vinegar)
• 2 teaspoons Dijon mustard
• 1 handful flat-leaf parsley chopped

Preparation

Step 1

Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.

Heat the extra-virgin olive oil, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.

Divide the warm salad among the 4 tomato halves and serve.

This recipe yields 4 servings.