Tomatoes Stuffed with Warm Mushroom Salad
Appetizers • European
Description
Choose large tomatoes.
Ingredients
- Tomatoes 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 3 tablespoons
- Celery stalk 4 pieces
- Fresh Mushrooms 20 oz
- Champagne Vinegar 2 tablespoons
- Dijon Mustard 2 teaspoons
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
Cut the tomatoes in half and carefully remove the seeds and pulp from the center. Season with salt and pepper.
Step 2
Heat the olive oil in a skillet over medium heat. Add finely chopped celery and diced mushrooms. Cook for 7-8 minutes until the mushrooms are soft.
Step 3
Season with salt and pepper and add the vinegar.
Step 4
Remove from heat and stir in the mustard and parsley.
Step 5
Spoon the warm salad into the tomato halves and serve immediately.
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