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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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stuffed mushrooms Ingredients:
1/4 c extra virgin olive oil |
1 t extra virgin olive oil |
5 mushrooms, caps, large, portobello |
2 t rosemary, finely chopped |
1 c bread, stale, diced, chewy |
2 plum tomatoes, chopped |
2 celery stalks, with green tops, very thinly sliced |
1/2 onion, small, chopped |
1/2 c flat leaf parsley, chopped |
3 t lemon juice |
1 1/2 oz parmesan cheese, shaved |
1 dash salt |
1 dash pepper |
Directions:
1. preheat grill pan over medium-high heat
2. drizzle tbs extra virgin olive oil over 4 mushrooms and season with rosemary, salt and pepper. Grill 5 minutes on each side then remove from grill.
3. While mushrooms cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. Mix the shaved fresh mushroom with bread, tomatoes, celery, onion and parsley and dress the salad with the lemon juice and 1/4 c extra virgin olive oil. Toss and season the salad with salt and pepper to taste.
4. Top grilled mushrooms with mounds of the salad and shavings of cheese.
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