Food Network: Giant Stuffed Mushrooms

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Giant Stuffed Mushrooms
Recipe courtesy Rachael Ray

Ingredients
Extra-virgin olive oil, for liberal drizzling, plus 1/4 cup
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 ribs celery from the heart with green tops, very thinly sliced
1/2 small onion, chopped
Couple handfuls flat-leaf parsley, leaves chopped
1 lemon, juiced
Small chunk Parmigiano-Reggiano, to shave on salad

Instructions
Preheat grill pan over medium-high heat.

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.

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.

Top grilled mushrooms with mounds of the salad and shavings of Parmigiano-Reggiano.