Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 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 and pepper
- 1/2 lb Cacio di Roma, or possibly other semi-soft Sheep's lowfat milk cheese
- 4 x Domestic mushrooms
Инструкции
- 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.
- Yield: 4 servings
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 676g | |
| Calories 859 | |
| Calories from Fat 498 | 58% |
| Total Fat 56.43g | 71% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 2664mg | 76% |
| Total Carbs 80.3g | 21% |
| Dietary Fiber 5.6g | 19% |
| Sugars 7.02g | 5% |
| Protein 30.26g | 48% |
