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Grilled Portabellas with Soppresata stuffing
Ingredients
  • 2 oz thinly sliced soppressata or other cured Italian salami, finely chopped (½ cup)
  • 1 large garlic clove, minced
  • ¼ cup plus 2 tablespoons olive oil
  • 1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread)
  • 1 tablespoon finely chopped fresh oregano
  • ¾ oz finely grated Parmigiano-Reggiano (⅓ cup)
  • ¼ cup mayonnaise
  • 6 portabella mushrooms (3 to 3 ½ inches wide; 1 ¼ lb total), stems discarded
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1x scale (click to change)
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