| Level: | Easy |
| Total: | 12 min |
| Prep: | 5 min |
| Cook: | 7 min |
| Yield: | 4 servings |
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
- 1 pound baby portobello mushrooms, quartered
- 2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
- 2 teaspoons Dijon mustard
- Handful flat-leaf parsley, chopped
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.
- Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. 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.
- Divide the warm salad among the 4 tomato halves and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 140 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 588 mg |
Reviews
This recipe lacked in flavor big time!
i realy like this i did add some changes though instead of parsly i added spring mix at the last second so it would still have a little crunch i also graded mozzarella,smoked provolone,asiago & romano cheese in a bowl and mixed them up then pre heated the oven to 500 degrees put them in for 30 seconds or untill cheese melts it was a little more prep time but it was amazing
I really liked this recipe. Very light and healthy. I did add spaghetti squash with toasted pine nuts and olive oil on the bottom layer. Placed a small amount of low fat goat cheese and then the warm mushrooms on top. It was very, very good!
I have a TON of tomatoes this year. This recipe is perfect for summer! It doesn’t heat up the kitchen at all. Tastes great with hard crysty bread and a salad!Thanks Rach!!
Great side dish that will go well with most anything. They only suggestion I have is to coarsely chop the celery. Mine was too fine and looked more like mush. The mushrooms really shrink so 1 pound is not too much for 4 servings. My guests loved these tomatoes.
they look so good and after watching Racheal make them i made them
I was just at the gym watching Rachel Ray’s 30 minute meals. She was doing a show on Bachelor Buster meals for them to do to impress their girlfriend. Well, I am a bachelorette and decided to make it. I missed the first half and thought she did mushrooms & shallots so that is what I purchased. Found out later it was celery!! I cut everything up real small, cooked it in some E.V.O.O. added a splash of balsamic vinegar and viola!!! It was AWESOME. So much so that I will be making it at least a few times during the week! Try it — it took no more than 10 min to prepare.
We served this dish this past weekend. What a hit.
This recipe is great. I substituted shallots for the celery and skipped the mustard (simply because I was out of both ingredients). I am definitely making this again.
I found this really delicious, but difficult to eat (perhaps because of the large tomatos I used). We cut it up to eat, and it all just absolutely fell apart. However, I served it with couscous, and the sauce/vegetables were great with it. Next time, I’d mix the vegetables with the couscous, put half on the plate as a bed, and then stuff the tomatos with the rest and put that on top. The couscous works well to sop up the sauce, and the flavors were really delicious. Will definitely be making this again.