Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 Warm Mushroom Salad Stuffed Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 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. Quote Link to comment Share on other sites More sharing options...
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