Warm Mushroom Salad Stuffed Tomatoes

1. 1

   Split the tomatoes in half and scoop out the seeds and flesh.

2. 2

   Trim the core tops with small knife.

3. 3

   Season the tomato halves with salt and pepper.

4. 4

   Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat.

5. 5

   Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender.

6. 6

   Season the vegetables with salt and pepper and add vinegar to the pan.

7. 7

   Turn off heat and stir in mustard and parsley to coat.

8. 8

   Adjust the seasonings.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.