Portobellos with Arugula and Parmigiano
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons balsamic vinegar
- 1 teaspoon anchovy paste
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried thyme, crumbled
- coarse sea salt and freshly ground black pepper
- 6 large portobello mushrooms, stems removed
- generous 4 cups trimmed arugula, washed and spun dry
- juice of 1/2 small lemon
- a 4-ounce chunk of parmigiano-reggiano for shaving
- Carbohydrate 7 g(2%)
- Cholesterol 13 mg(4%)
- Fat 19 g(29%)
- Fiber 2 g(8%)
- Protein 10 g(20%)
- Saturated Fat 5 g(25%)
- Sodium 409 mg(17%)
- Calories 232
Preparation Preheat a gas grill or prepare a fire in a charcoal grill. Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up. In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes. In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper. Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately. From Italian Grilling by Mario Batali, © 2008. Reprinted with permission by Ecco. All rights reserved.
Preparation Preheat a gas grill or prepare a fire in a charcoal grill. Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up. In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes. In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper. Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately. From Italian Grilling by Mario Batali, © 2008. Reprinted with permission by Ecco. All rights reserved.
