Grilled portobello with pea sprouts and cacio di roma

Yield: 4 servings

Measure Ingredient
4 larges Portobello mushrooms; stems removed
8 ounces Fresh pea sprouts
\N \N (or other accessible sprouts)
4 tablespoons Extra-virgin olive oil
2 tablespoons Lemon juice
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ pounds Cacio di Roma cheese
\N \N (or other semi-soft sheep's milk cheese)
4 \N Domestic mushrooms

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.

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