Portobellos with Arugula and Parmigiano

Name: Portobellos with Arugula and Parmigiano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 946 milliliters Generous trimmed arugula, washed and spun dry; 2 Tbsps balsamic vinegar; 6 servings Coarse sea salt and freshly ground black pepper; 1 teaspoons dried thyme, crumbled; 1 null Juice of lemon; 59 milliliters extra-virgin olive oil; 113 grams A of Parmigiano-Reggiano for shaving; 6 larges portobello mushrooms, stems removed

Portobellos with Arugulan and Parmigiano is a gluten free, primal, and pescatarian side dish. This recipe serves 6. One serving contains 183 calories, 9g of protein, and 14g of fat. Head to the store and pick up portobello mushrooms, thyme, an of parmigiano-reggiano, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat a gas grill or prepare a fire in a charcoal grill.

Equipment you will use

Grill

Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes.

Ingredients you will need

Portobello Mushrooms

Equipment you will use

Grill

Transfer to a platter, arranging the mushrooms grill side up.

Ingredients you will need

Mushrooms

Equipment you will use

Grill

In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.

Ingredients you will need

Anchovy Paste