Photo: Giant Stuffed Mushrooms Recipe
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
Directions
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.
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By k8_7366653
Seattle, WA
on August 09, 2007
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This was soooo good. It was very filling,yet light. The salad would be good by itself too.Perfect vegetarian meal. Deeelish!
By ezshot139_6942071
bridgeton, NJ
on July 23, 2007
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this was easy to make, but it was not my kind of meal
By paulas98_460459
Putnam Valley, NY
on July 01, 2007
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Raw "stuffing" on grilled mushrooms? It tasted like raw handfuls of parsley. Definitely not a keeper.
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