Grilled Portobello and Arugula Salad with Gruyere

1. 1

   Preheat the grill/

2. 2

   Wipe the mushrooms clean, trim off the stems and scape out the black gills.

3. 3

   Place the mushrooms on a large baking sheet.

4. 4

   Brush the mushrooms on both sides with the olive oil.

5. 5

   Sprinkle some salt and black pepper.

6. 6

   Grill the mushrooms directly over the heat until tender and well marked, about 4 minutes per side.

7. 7

   Cut the grilled mushrooms into 1/2-inch slices.

8. 8

   Divide the arugula among 4 plates and top with the grilled mushroom slices.

9. 9

   Sprinkle toasted nuts and top with shaved cheese.

10. 10

    Drizzle some extra-virgin olive oil, season with more salt and black pepper if needed.

11. 11

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.