Warm Mushroom Salad Stuffed Tomatoes

Name: Warm Mushroom Salad Stuffed Tomatoes
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby portobello mushrooms, quartered; 2 Tbsps sherry vinegar or balsamic vinegar, eyeball it; 2 larges beefsteak tomatoes; 4 ribs celery with leafy green tops, chopped; 2 teaspoons Dijon mustard; 1 Handful flat-leaf parsley, chopped; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 4 servings Salt and pepper

You can never have too many side dish recipes, so give Warm Mushroom Salad Stuffed Tomatoes A mixture of handful flat-leaf parsley, olive oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Tomato

Seeds

Equipment you will use

Knife

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

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Seasoning