Grilled Portobello with Pea Sprouts and Cacio Di Roma
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Ingredients
| 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 |
1 Recipe Reviews
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dont try this it tastes like grass
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Instructions
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.
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