Ingredients
- 2 portobellos
- stems removed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 1 bunch arugula
- rinsed and dried
- Parmesan shavings
Instructions
- Heat outdoor grill or cast iron grill pan.
- Gently brush off any dirt from caps.
- In a small bowl whisk together the oil and vinegar and season with salt & pepper.
- Brush caps with vinegar & oil mixture and place on grill.
- Cook for 2 minutes per side or until mushroom is tender.
- Brush occasionally with vinegar and oil.
- Drizzle remaining vinegar and oil over arugula.
- Shave parmesan into greens and toss.
- Slice grilled portobellos and arrange on top of arugula
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