Portobellos With Arugula And Parmigiano
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
56
Sourness
38
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
Directions:
1
Serve immediately
2
Preheat a gas grill or prepare a fire in a charcoal grill
3
Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes
4
Transfer to a platter, arranging the mushrooms grill side up
5
In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme
6
Spoon the mixture evenly over the portobellos and let stand for 30 minutes
7
In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice
8
Season with coarse sea salt and pepper
9
Divide the arugula among six plates and top each with a mushroom
10
Using a vegetable peeler, shave the Parmigiano over the salads
11
Serve immediately
12
Preheat a gas grill or prepare a fire in a charcoal grill
13
Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes
14
Transfer to a platter, arranging the mushrooms grill side up
15
In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme
16
Spoon the mixture evenly over the portobellos and let stand for 30 minutes
17
In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice
18
Season with coarse sea salt and pepper
19
Divide the arugula among six plates and top each with a mushroom
20
Using a vegetable peeler, shave the Parmigiano over the salads