Stuffed Mushrooms

• 4 1/2 large portobello mushroom caps
• EVOO
• salt
• 2 tbsp Italian-style breadcrumbs
• 1 large handful cherry tomatoes, chopped
• 1 celery stalk, chopped
• 2 handfuls onion, chopped
• 1 small handful parsley, chopped
• 2 small handfuls shredded Parmesan cheese
• splash lemon juice

Heat a large skillet on medium heat, with EVOO one turn of the pan. 

Sprinkle 4 mushroom caps with salt, and place in the pan, rounded side up. Cook about 4-5 minutes. The bottom should be firm and darker brown. 

Chop the last half mushroom into small pieces and add to a small bowl. Add remaining ingredients, aside from the lemon juice. Give a couple stirs to thoroughly combine. Shake a few drops of the lemon juice on top of the mixture. 

Remove mushroom caps from the pan. Spoon breadcrumb mixture into mushroom caps.

Preaheat a sandwich maker (I'm sure a toaster oven would work just fine). If you're using a sandwich maker, you'll likely have to add the caps in one at a time. Place cap in, so it's resting on the rounded outer part and the filling mixture can warm and the cheese can melt. Cook about 2 minutes.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds