Grilled portobello with pea sprouts and cacio di roma
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Portobello mushrooms; stems removed |
| 8 | ounces | Fresh pea sprouts |
| (or other accessible sprouts) | ||
| 4 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ½ | pounds | 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 (about 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. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5629 broadcast 02-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.