Giant Stuffed Mushrooms

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• extra virgin olive oil, for liberal drizzling, plus
• 1/4 cup extra virgin olive oil
• 5 large portobello mushroom caps
• 2 tablespoons finely chopped fresh rosemary leaves, a couple of sprigs
• salt and pepper
• 1 cup diced stale chewy bread
• 2 plum tomatoes, chopped
• 2 celery ribs, from the heart with green tops very thinly sliced
• 1/2 small onion, chopped
• couple handfuls flat leaf parsley, leaves chopped
• 1 lemon, juiced
• 1 small chunk parmigiano-reggiano cheese, to shave on salad

Recipe

• 1 preheat grill pan over medium-high heat.
• 2 drizzle extra-virgin olive oil over 4 mushrooms and season with rosemary and salt and pepper. grill 5 minutes on each side then remove from grill.
• 3 while the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1/4 cup extra-virgin olive oil. toss and season the salad with salt and pepper, to taste.
• 4 top grilled mushrooms with mounds of the salad and shavings of parmigiano-reggiano.