Giant Stuffed Mushrooms

Ingredients

  • Extra-virgin olive oil, for liberal drizzling, plus ¼ cup
  • 5 large portobello mushroom caps
  • 2 ribs celery from the heart with green tops, very thinly sliced
  • ½ small onion, chopped
  • Couple handfuls flat-leaf parsley, leaves chopped
  • 1 lemon, juiced
  • Small chunk Parmigiano-Reggiano, to shave on salad
  • + 15 more ingredients
    • Extra-virgin olive oil, for liberal drizzling, plus ¼ 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 ribs celery from the heart with green tops, very thinly sliced
    • ½ small onion, chopped
    • Couple handfuls flat-leaf parsley, leaves chopped
    • 1 lemon, juiced
    • 2 tablespoons finely chopped fresh rosemary leaves, a couple of sprigs
    • 2 plum tomatoes, chopped
    • Small chunk Parmigiano-Reggiano, to shave on salad
    • Salt and pepper
    • 1 cup diced, stale chewy bread
    • 2 plum tomatoes, chopped

1. Preheat grill pan over medium-high heat. 2. Preheat grill pan over medium-high heat.

View full recipe at SpringPad

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