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Add a photoServings: 4
Ingredients
- 4 lrg Portobello mushrooms stems removed
- 8 ounce Fresh pea sprouts (or possibly other accessible sprouts)
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Lemon juice Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Cacio di Roma cheese (or possibly other semi-soft sheep's lowfat milk cheese)
- 4 x Domestic mushrooms
Directions
- Preheat grill or possibly broiler.
- Place mushrooms on grill toward the heat. Grill till soft and nicely cooked and barely charred (about 3 to 4 min per side).
- Toss pea sprouts, extra virgin olive oil and lemon juice in a mixing bowl and proportionately 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 possibly 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".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 123 | 64% |
| Total Fat 13.94g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 272mg | 8% |
| Total Carbs 15.94g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.29g | 0% |
| Protein 5.53g | 9% |
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