Mario Batali's Grilled Portobellos with Pea Sprouts, Cacio di Roma, and Shaved Field Mushrooms
Fire up the grill for a veggie-friendly entree!
Try this dish full of vegetables and flavor from "The Chew" co-host Mario Batali.
Preheat the grill or broiler
Arrange the Portobello mushrooms on the grill or in a broiler pan and cook until soft and barely charred, 3 to 4 minutes per side. Set aside.
Using a mandolin or very sharp knife, slice the domestic mushrooms paper-thin.
Combine the pea sprouts, olive oil, and lemon juice in a mixing bowl and toss to evenly coat the sprouts. Season to taste with salt an pepper and divide among 4 plates in little haystacks.
Using a vegetable peeler, shave the cheese over and around each haystack. Scatter the domestic mushroom slices over and around the salad, place a grilled Portobello on each haystack, and serve.
Main Ingredients: cheese, pea sprouts, mushrooms, extra-virgin olive oil