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Grilled Portobello With Pea Sprouts And Cacio Di Roma

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, E
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 large portobello mushrooms -- stems removed

  3. 8 ounces fresh pea sprouts

  4. (or other accessible sprouts)

  5. 4 tablespoons extra-virgin olive oil

  6. 2 tablespoons lemon juice

  7. salt -- to taste

  8. freshly-ground black pepper -- to taste

  9. 1/2 pound cacio di roma cheese

  10. (or other semi-soft sheep's milk cheese)

  11. 4 domestic mushrooms

Instructions Jump to Ingredients ↑

  1. Preheat grill or broiler.

  2. Place mushrooms on grill toward the heat. Grill until soft and nicely cooked and barely charred (about 3 to 4 minutes per side).

  3. Toss pea sprouts, olive oil and lemon juice in a mixing bowl and evenly coat sprouts. Season with salt and pepper and divide among four plates in little hay stacks.

  4. Using a peeler, shave cheese over and around salad. Using a mandoline or truffle slicer, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.

  5. Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".

  6. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5629)

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