| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Extra-virgin olive oil, 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
Instructions
- Preheat grill pan over medium-high heat.
- 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.
- 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.
- Top grilled mushrooms with mounds of the salad and shavings of Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 212 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 7 mg |
| Sodium | 303 mg |
Reviews
This was soooo good. It was very filling,yet light. The salad would be good by itself too.Perfect vegetarian meal. Deeelish!
this was easy to make, but it was not my kind of meal
Raw “stuffing” on grilled mushrooms? It tasted like raw handfuls of parsley. Definitely not a keeper.
We thought it was better when we heated the topping up which made it like a stuffing. Overall it was OK but not as great as imagined. Nice concept.
Mushrooms were great. The flavor was the best and I made a whole meal just out of the mushrooms.
I made these tonight instead of salad. They were delicious. I left out the celery but I can’t wait to make them again. Everyone loved them.
This was a great dish – very fresh and great for Summer ! I will make the salad itself even when I don’t have time to grill the portabellos !
it was great and easy to make. it can be a bit bland so go i little extra on the required seasonings.
The only differences that I made are these: removed the gills from the mushroom caps before EVOO and grilling; added lemon zest and minced garlic; added a few drops of hot sauce. It just gave it more flavor the way my family likes it! Made it over the holidays and it was a big hit!
This was EXCELLENT. I omitted the rasins, toasted the pine nuts, used store bought breadcrumbs, 1/2 asiago & 1/2 romano & used fresh ground pork instead of sausage – tightly packed the mushroom caps baked them in a toaster oven til golden. Great to make as meatballs rolled in the bread crumbs & baked. SOOOOOOO YUMMY!!!!! Great to make in advance freeze & whip out as emergency company arives.