Portabellas with Arugula and Parmigiano
This fabulous portabella mushroom salad was created by celebrity chef Mario Batali.
Did you know portabella (or portobello) mushrooms are comparable to green beans, red peppers and broccoli in nutrition? They are a good source of several B vitamins and the leading source of the antioxidant selenium in the produce aisle. To top it off, mushrooms are low in calories, fat free, cholesterol free and very low in sodium.
6 large portabella 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
4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
4 ounces of Parmigiano-Reggiano cheese for shaving
- Preheat a gas grill or prepare a fire in a charcoal grill.
- Place the Portabellas on 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.
- In a small bowl, whisk together 1/4 cup olive oil, anchovy paste, vinegar, and thyme. Spoon mixture evenly over the Portabellas and let stand for 30 minutes.
- In a large bowl, toss arugula with the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper.
- Divide the arugula among six plates and top each with a mushroom. Shave Parmigiano over the salads. Serve immediately.
Makes 6 servings.
Recipe courtesy of chef Mario Batali, Italian Grill (ecco 2008); provided through the Mushroom Council, and ECES, Inc., Electronic Color Editorial Services.