Giant Stuffed Mushrooms

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: 15 mins
• Serves: 4
• Yields: 1 bowl

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.