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

Preparation
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.