Grilled Portobello Salad With Shaved Parmigiano-Reggiano

Name: Grilled Portobello Salad With Shaved Parmigiano-Reggiano
Total time: 45 min
Yield: 2 servings
Ingredients: 2 Portobello mushroom caps; extra virgin olive oil; sea salt, to taste; freshly-ground black pepper, to taste; 1 small bunch of fresh baby arugula; 2 teaspoons fresh squeezed lemon juice; Parmigiano-Reggiano, to taste

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.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

275 kcal

Calories

14 g

Protein

22 g

Fat

7 g

Carbs

Ingredients

For 2 servings

Kitchen Tools

🔥

Ninja Woodfire Grill

ab €429 · Amazon

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Kochmesser

ab €89 · Amazon

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* Affiliate links

Instructions

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.