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Giant Stuffed Mushrooms


  • Extra virgin olive oil (EVOO), 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


Pre-heat grill pan over medium-high heat. Drizzle EVOO 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 EVOO. Toss and season the salad with salt and pepper, to taste. Top grilled mushrooms with mounds of the salad and shavings of Parmigiano Reggiano.