Warm mushroom salad stuffed tomatoes

Delight in the rich flavors of a warm mushroom salad nestled within juicy, ripe tomatoes. Experience a fusion of textures and aromas in every bite.

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
• 450g baby portobello mushrooms, quartered
• 2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
• 2 teaspoons Dijon mustard
• Handful flat-leaf parsley, chopped

Instructions:

1. Cut the tomatoes into halves and remove the seeds and pulp. Use a small knife to remove the top part of the core. Sprinkle salt and pepper over the tomato halves. 
2. In a medium skillet, heat three tablespoons of oil over medium-high heat. Add the celery and mushrooms and cook for 7 to 8 minutes until the mushrooms become tender. Season the vegetables with salt and pepper, then pour vinegar into the skillet. Turn off the heat and mix in mustard and parsley until well coated. Taste and adjust the seasoning. 
3. Distribute the warm salad evenly among the 4 tomato halves and serve.

Summary:

• Calories: 557 kcal
• Fat: 43 g
• Protein: 14 g
• Carbs: 37 g
• Potassium: 2894 mg
• Magnesium: 66 mg