Photo: Warm Mushroom Salad Stuffed Tomatoes Recipe
Ingredients
- 2 large beefsteak tomatoes
- Salt and pepper
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 4 ribs celery with leafy green tops, chopped
- 1 pound baby portobello mushrooms, quartered
- 2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
- 2 teaspoons Dijon mustard
- Handful flat-leaf parsley, chopped
Directions
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, 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.
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By cookinismypassion
Searcy, AR
on February 19, 2012
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This recipe lacked in flavor big time!
By djdirtyjoe_12567918
long beach, 43
on January 19, 2010
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i realy like this i did add some changes though instead of parsly i added spring mix at the last second so it would still have a little crunch i also graded mozzarella,smoked provolone,asiago & romano cheese in a bowl and mixed them up then pre heated the oven to 500 degrees put them in for 30 seconds or untill cheese melts it was a little more prep time but it was amazing
By Wmc8167
fort gratiot, MI
on September 17, 2009
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I really liked this recipe. Very light and healthy. I did add spaghetti squash with toasted pine nuts and olive oil on the bottom layer. Placed a small amount of low fat goat cheese and then the warm mushrooms on top. It was very, very good!
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