Recipes

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.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

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings