Giant Stuffed Mushrooms

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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