Grilled Portobello Salad With Shaved Parmigiano-Reggiano

Grilled Portobello Salad With Shaved Parmigiano-Reggiano

  Ready in : 45 mins

The recipe Grilled Portobello Salad With Shaved Parmigiano-Reggiano can be made in approximately 45 minutes. This gluten free, primal, and ketogenic recipe serves 2 and costs $2.58 per serving. This main course has 275 calories, 14g of protein, and 22g of fat per serving. This recipe is liked by 1 foodies and cooks. The Fourth Of July will be even more special with this recipe. A mixture of parmigiano-reggiano, extra virgin olive oil, squeezed lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good.

Ingredients

portobello mushroom caps

portobello mushroom caps

2

extra virgin olive oil

extra virgin olive oil

2 servings

sea salt

sea salt

2 servings

pepper

pepper

2 servings

baby arugula

baby arugula

1 small bunch

squeezed lemon juice

squeezed lemon juice

2 teaspoons

parmigiano-reggiano

parmigiano-reggiano

2 servings

Cooking in Steps

  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.

    extra virgin olive oil

    extra virgin olive oil

    salt and pepper

    salt and pepper

    mushrooms

    mushrooms

    dry seasoning rub

    dry seasoning rub

    grill
    grill
  2. 2
    Remove from grill.

    grill
    grill
  3. 3
    Prepare the dressing.

  4. 4
    Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.

    extra virgin olive oil

    extra virgin olive oil

    salt and pepper

    salt and pepper

    lemon juice

    lemon juice

    whisk
    whisk
  5. 5
    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.

    parmigiano reggiano

    parmigiano reggiano

    mushrooms

    mushrooms

    arugula

    arugula