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
Cook Time: min

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


  • 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

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