Giant Stuffed Mushrooms

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Picture of Giant Stuffed Mushrooms Recipe Photo: Giant Stuffed Mushrooms Recipe
Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 14 reviews

  • 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!

    people found this review Helpful.
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  • on July 23, 2007

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    this was easy to make, but it was not my kind of meal

    people found this review Helpful.
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  • on July 01, 2007

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    Raw "stuffing" on grilled mushrooms? It tasted like raw handfuls of parsley. Definitely not a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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