Serious Eats: Recipes

Portobello with Arugula and Parmigiano

Posted by Sarah Wolf, June 11, 2008

- serves 6 -
Adapted from Mario Batali Italian Grill by Mario Batali.

Ingredients

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

Procedure

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 softened, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms gill 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.

Printed from http://www.seriouseats.com/recipes/2008/06/portobello-with-arugula-and-parmigiano-recipe.html