Portobellos With Arugula And Parmigiano

1. 1

   Preheat a gas grill or prepare a fire in a charcoal grill.

2. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.