2 Portabello mushroom caps
Extra Virgin Olive Oil
Sea Salt
Fresh ground black pepper
small bunch of fresh baby arugula
2 teaspoons fresh squeezed lemon juice
Parmigiano-Reggiano
Procedure:
Step 1 - Gently clean the mushroom caps then rub each with a little Extra virgin olive oil and sprinkle both sides with salt and pepper. Grill over medium heat until just cooked thru, a couple minutes a side. Remove from grill.
Step 2 - Prepare the dressing. Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.
Step 3 - To serve, pour just enough dressing on the arugula to gently coat it. Pile the arugula on two plates. Slice the mushrooms and arrange over the arugula. Top each with a good amount of fresh shaved Parmigiano-Reggiano
