Giant Stuffed Mushrooms

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  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.