Yellow Tomatoes Stuffed With Grilled Wild Mushrooms And Parmesan Cheese

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1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported)

2 tablespoons olive oil

1 tablespoon minced shallots

1/4 teaspoon chopped fresh rosemary

1/4 teaspoon chopped fresh thyme

4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes

1/4 cup fresh grated Parmesan cheese

1 handful mixed baby greens

Sweet Shallot Vinaigrette

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