You may also like
Categories:
portobello mushroom caps extra-virgin olive oil salt freshly ground black pepper baby arugula lemon juice fresh squeezed.
Viewed: 33 - Published at: 10 months agoIngredients
- 2 portobello mushroom caps
- extra-virgin olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 1 bunch baby arugula fresh
- 2 teaspoons lemon juice fresh squeezed
- Parmigiano Reggiano to taste
Method
- 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.
