Tomatoes stuffed with warm mushroom salad
4 servings
60 minutes
Tomatoes stuffed with warm mushroom salad are an exquisite dish of European cuisine that combines the tenderness of mushrooms, the freshness of tomatoes, and the tanginess of sherry vinegar. The origins of the recipe trace back to Mediterranean gastronomy traditions where vegetables are often used as natural containers for fillings. Juicy tomatoes serve as an ideal base for a warm salad of mushrooms, celery, and parsley infused with the aroma of olive oil and Dijon mustard. This delicacy has a rich yet balanced flavor where the softness of mushrooms contrasts with the slight acidity of vinegar and the freshness of greens. Stuffed tomatoes can be served as an elegant appetizer or a light main course, perfectly suited for dinner in a cozy atmosphere. They pair wonderfully with white wine and fresh bread, making the meal truly exquisite.
1
Cut the tomatoes in half and carefully remove the seeds and pulp from the center. Season with salt and pepper.
- Tomatoes: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
2
Heat olive oil in a pan over medium heat. Add finely chopped celery and chopped mushrooms. Cook for 7-8 minutes until the mushrooms are soft.
- Extra virgin olive oil: 3 tablespoons
- Celery stalk with leaves: 4 pieces
- Fresh mushrooms: 500 g
3
Add salt and pepper, and then add vinegar.
- Salt: to taste
- Freshly ground black pepper: to taste
- Sherry vinegar: 2 tablespoons
4
Remove from heat and add mustard and parsley. Mix well.
- Dijon mustard: 2 teaspoons
- Chopped parsley: to taste
5
Place the warm salad in halved tomatoes and serve immediately.