Giant Stuffed Mushrooms

• extra virgin olive oil, for liberal drizzling, plus
• 14 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
• 12 small onion, chopped
• couple handfuls flat leaf parsley, leaves chopped
• 1 lemon, juiced
• 1 small chunk parmigiano-reggiano cheese, 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.
3. Grill 5 minutes on each side then remove from grill.
4. While the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across.
5. 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.
6. Toss and season the salad with salt and pepper, to taste.
7. Top grilled mushrooms with mounds of the salad and shavings of Parmigiano-Reggiano.

extra virgin olive oil, extra virgin olive oil, portobello mushroom, rosemary, salt, bread, tomatoes, celery, onion, couple, lemon, cheese

Taken from www.food.com/recipe/giant-stuffed-mushrooms-432305 (may not work)