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Recipe: Grilled Portobello Salad With Shaved Parmigiano-Reggiano edit

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Photo: Ladyberd
Yield: 2 servings

Created by: Ladyberd

Edited by: Ladyberd, Helen Pitlick

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Grilled Portobello Salad With Shaved Parmigiano-Reggiano

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edit Ingredients

2

Portobello mushroom caps

extra virgin olive oil

sea salt, to taste

freshly-ground black pepper, to taste

1

small bunch of fresh baby arugula

2

teaspoons fresh squeezed lemon juice

Parmigiano-Reggiano, to taste

edit Preparation

Step 1

Gently clean the mushroom caps then rub each with a little Extra virgin olive oil and sprinkle both sides with salt and pepper. Grill over medium heat until just cooked through, a couple minutes a side. Remove from grill.

Step 2

Prepare the dressing. Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.

Step 3

To serve, pour just enough dressing on the arugula to gently coat it. Pile the arugula on two plates. Slice the mushrooms and arrange over the arugula. Top each with a good amount of fresh shaved Parmigiano-Reggiano.

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