Grilled Portobello With Arugula, Slivers of Garlic, and Parmigiano
Extra Virgin Olive oil and Classic Balsamic dressing
INGREDIENTS
4 Portobello mushrooms (size 4 to 5 inches in diameter)
2 cup of baby arugula
3 peeled garlic gloves, sliced thinly
3 oz of Parmigiano in slivers
1/2 cup of extra virgin olive oil (approx, total)
3 tbs of aged balsamic vinegar
Salt and Pepper
A bit of Italian parsley chopped
METHOD
Grill the seasoned Portobello on a grill (gas or wood) or in a skillet, adding extra virgin olive oil as needed.
Turn them on the other side until very soft in the center.
In a bowl, mix most of the remaining EVOO and the balsamic vinegar and add the arugula.
Place in the middle of a dinner plate, serve the Portobello on top and garnish with the garlic chips and the Parmigiano slivers.
Add the chopped Italian parsley and a bit more olive oil.