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.
Diets
Ingredients
portobello mushroom caps
2
extra virgin olive oil
2 servings
sea salt
2 servings
pepper
2 servings
baby arugula
1 small bunch
squeezed lemon juice
2 teaspoons
parmigiano-reggiano
2 servings
Cooking in Steps
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1Gently 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
salt and pepper
mushrooms
dry seasoning rub
grill -
2Remove from grill.
grill -
3Prepare the dressing.
-
4Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.
extra virgin olive oil
salt and pepper
lemon juice
whisk -
5To 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
mushrooms
arugula
