Grilled Portobello Salad With Shaved Parmigiano-Reggiano

Photo: Ladyberd

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

Preparation

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.

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

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.