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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Hors D'Oeuvres Dinner

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Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Giant Stuffed Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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