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Recipe: Grilled Portobello Salad With Shaved Parmigiano-Reggiano edit
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edit Ingredients
2 |
Portobello mushroom caps |
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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