Giant Stuffed Mushrooms

Submitted by aronsinvest

"This is a nice salad to serve with fish or chicken. I sometimes grill the mushrooms and slice them up, I add some toasted pine nuts and some sauteed panchetta as well. Original recipe from Rachel Ray below. If you can't find portobellos you can use the small mushrooms."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 1 bowl
• Serves: 4

ingredients

• extra virgin olive oil, for liberal drizzling, plus
• 1⁄4 cup extra virgin olive oil
• 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 celery ribs, from the heart with green tops very thinly sliced
• 1⁄2 small onion, chopped
• couple handfuls flat leaf parsley, leaves chopped
• 1 lemon, juiced
• 1 small chunk parmigiano-reggiano cheese, to shave on salad

directions

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.