Mario Batali's Grilled Portobellos with Pea Sprouts, Cacio di Roma, and Shaved Field Mushrooms

Fire up the grill for a veggie-friendly entree!

PHOTO: Mario Batalis Grilled Portobellos with Pea Sprouts
Servings:4
Cook Time: min

Try this dish full of vegetables and flavor from "The Chew" co-host Mario Batali.

Ingredients

  • 4 large Portobello mushrooms, stems removed
  • 4 domestic white mushrooms
  • 8 ounces fresh pea sprouts or other tender young sprouts
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper
  • 8 ounces Cacio di Roma or other semi-soft sheep's milk cheese
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: cheese, pea sprouts, mushrooms, extra-virgin olive oil


     
    More Recipes You May Like
    Mario Batali's Polenta with Mushroom Ragu
    A Hearty Italian Side Dish
    Mario Batali's Grilled Eggplant Parmesan
    A classic Italian dish from Mario Batali
    Mario Batali's Grilled Pepper with Anchovies, Capers, and Bread Crumbs
    Try Mario Batali's take on the grilled pepper!
    Mario Batali's Grilled Lamb Chops Scottaditi
    Grilled Lamb Chops Scottaditi with Mushrooms, Garlic Confit and Mint
    java.io.PrintWriter@6935e4c3