Grilled Portobello Salad With Shaved Parmigiano-Reggiano


Photo: Ladyberd

Yield:

2 servings

Added:

December 2, 2009

Creator:

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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

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