Grilled Portobello Mushrooms with Pea Sprouts
Grilled Portobello Mushrooms with Pea Sprouts is a gluten free and vegan side dish. One portion of this dish contains around 7g of protein, 15g of fat, and a total of 227 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pea sprouts, lemon juice, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be flavorful and satisfying. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 20 minutes.
Instructions
Special equipment: Truffle slicer or small mandolin
Preheat grill or broiler.
Drizzle the portobello mushrooms with extra-virgin olive oil.
Place the mushrooms on the grill so that they are centered near the heat. Grill until soft and nicely cooked, and barely charred, about 3 to 4 minutes per side.
Sprinkle some lemon juice on the mushrooms after they have been charred and splash them with red wine vinegar.
In a mixing bowl, toss the pea sprouts, olive oil, and remaining lemon juice, so that the sprouts are evenly coated in the liquid. Season, to taste, with salt and pepper, and divide among 4 plates. For a nice effect, stack the sprouts like little hay stacks.
Using a peeler, shave cheese over and around salad. Using the mandolin, slice the domestic mushrooms in paper thin slices over and around the salad.
Place the portobellos on each haystack and serve.