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Ингредиенты
- 4 lrg portobello mushrooms stems removed
- 4 Tbsp. extra-virgin extra virgin olive oil plus extra for drizzling
- 2 Tbsp. lemon juice
- 1/4 c. red wine vinegar
- 1/2 lb fresh pea sprouts (or possibly other accessible sprouts) Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Cacio di Roma (or possibly other semi-soft sheep's lowfat milk cheese)
- 4 x domestic mushrooms
Инструкции
- Special Equipment: Truffle slicer or possibly small mandolin
- Preheat grill or possibly broiler. Drizzle the portobello mushrooms with extra-virgin extra virgin olive oil. Place the mushrooms on the grill so which they are centered near the heat. Grill till soft and nicely cooked, and barely charred, about 3 to 4 min 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, extra virgin olive oil, and remaining lemon juice, so which the sprouts are proportionately 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 123 | 62% |
| Total Fat 13.94g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 287mg | 8% |
| Total Carbs 16.64g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.47g | 0% |
| Protein 5.56g | 9% |
