Grilled Portobello Salad With Shaved Parmigiano-Reggiano
The recipe Grilled Portobello Salad With Shaved Parmigiano-Reggiano can be made in approximately 45 minutes. This gluten free, primal, and ketogenic recipe serves 2 and costs $2.58 per serving.
Kochzeit
45 min
Portionen
2
Zutaten
7
Nährwerte
pro Portion275 kcal
Kalorien
14 g
Eiweiß
22 g
Fett
7 g
Kohlenhydrate
Zutaten
Für 2 Portionen
Küchenutensilien
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Zubereitung
- 1
Gently clean the mushroom caps then rub each with a little Extra virgin olive oil and sprinkle both sides with salt and pepper. Grill over medium heat until just cooked through, a couple minutes a side.
- 2
Remove from grill.
- 3
Prepare the dressing.
- 4
Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.
- 5
To serve, pour just enough dressing on the arugula to gently coat it. Pile the arugula on two plates. Slice the mushrooms and arrange over the arugula. Top each with a good amount of fresh shaved Parmigiano-Reggiano.
