Funghi alla Griglia

By LeeBoruchow

Grilled portabellos with pea sprouts.

Ingredients

• 4 large portobello mushrooms, stems removed
• 4 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1/4 cup red wine vinegar
• 1/2 lb fresh pea sprouts/tendrils
• Salt and freshly ground black pepper
• 1/2 lb Cacio di Roma
• 4 cremini mushrooms

Preparation

Step 1

Preheat grill or broiler. Drizzle the portobello mushrooms with extra-virgin olive oil. Place the mushrooms on the grill so that they are centered near the heat. Grill until soft and cooked through. Sprinkle some lemon juice on the mushrooms after they have been charred and splash them with red wine vinegar.

In a mixing bowl, toss the pea sprouts, olive oil, and remaining lemon juice, so that the sprouts are evenly coated in the liquid. Season, to taste, with salt and pepper, and divide among 4 plates.

Using a peeler, shave cheese over and around salad. Using the mandolin, slice the creminis in paper thin slices over and around the salad. Place the portobellos on each plate and serve.