Mushroom Stuffed Tomatoes

I am on vacation. Every summer, I go home to my parents' house in Illinois for vacation. This vacation is going to involve a lot of cooking and visiting family and friends. When I'm home, lunch is usually just my mom and I while my dad's at work. And lunch with my mom always involoves a lot of vegetables.

Mushroom Stuffed Tomatoes

adapted from Rachael Ray

1 large tomato

1/4 onion, chopped

3 celery stalks, chopped

1/2 carton button mushrooms, quartered

1/2 carton cremini mushrooms, quartered

Salt and pepper

2 T. sherry vinegar

1 T. dijon mustard

2 T. fresh parsley, chopped

Slice the tomato in half. Scoop out the inside of the tomato and season with salt and pepper. In skillet, saute onion and celery for 2 minutes. Add mushrooms and cook until tender. Season with salt and pepper. Mix in sherry, mustard and parsley. Stuff into tomato halves.