Grilled Portobello with Pea Sprouts and Cacio Di Roma

1. 1

   Preheat grill or broiler.

2. 2

   Place mushrooms on grill toward the heat.

3. 3

   Grill until soft and nicely cooked and barely charred (3 to 4 minutes per side).

4. 4

   Toss pea sprouts, olive oil and lemon juice in a mixing bowl and evenly coat sprouts.

5. 5

   Season with salt and pepper and divide among four plates in little hay stacks.

6. 6

   Using a peeler, shave cheese over and around salad.

7. 7

   Using a mandoline or truffle slicer, slice the domestic mushrooms in paper-thin slices over and around the salad.

8. 8

   Place the portobellos on each haystack and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.