Grilled Portobello Salad With Shaved Parmigiano-Reggiano

1. 1

   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.

2. 2

   Prepare the dressing. Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.