Grilled Portobello with Pea Sprouts and Cacio Di Roma

4 lg. portobello mushrooms, stems removed
8 oz. fresh pea sprouts (or other accessible sprouts)
4 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
Salt, to taste
Freshly ground black pepper, to taste
1/2 lb. Cacio di Roma cheese (or other semi-soft sheep's milk cheese)
4 domestic mushrooms

Directions:

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

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. 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.

User Reviews:

dont try this it tastes like grass

Submitted by ritu on December 04, 2003

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