Giant Stuffed Mushrooms

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

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