Portobellos with Arugula and Parmigiano Recipe

Portobellos with Arugula and Parmigiano Recipe

  • 6 large portobello mushrooms, stems removed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon anchovy paste
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme, crumbled
  • Generous 4 cups trimmed arugula, washed and spun dry
  • Juice of 1/2 small lemon
  • Coarse sea salt and freshly ground black pepper
  • A 4-ounce chunk of Parmigiano-Reggiano for shaving
  1. Preheat a gas grill or prepare a fire in a charcoal grill.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.
Recipe of the Day|