Grilled Portobello With Pea Sprouts And Cacio Di Roma

Recipe Ingredients

4 tablespoons	60ml	Portobello mushrooms - stems removed (large)
8 oz	227g	Fresh pea sprouts
		= (or other accessible sprouts)
4 tablespoons	60ml	Extra-virgin olive oil
2 tablespoons	30ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Cacio di Roma cheese
		= (or other semi-soft sheep's milk cheese)
4		Domestic mushrooms

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5629) - from the TV FOOD NETWORK

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