Portabellas with Arugula and Parmigiano

This is a beautifully simple recipe that is full of flavor. Earthy portabella mushrooms, spicy arugula, salty anchovies, and buttery Parmigiano cheese combine for a delightful starter to any fine meal. This recipe was created by Mario Batali.

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients:

• 6 large Portabella mushrooms, stems removed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon anchovy paste
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dried thyme, crumbled
• 4 cups trimmed arugula, washed and spun dry
• Juice of 1/2 small lemon
• Coarse sea salt and freshly ground black pepper
• 4 ounces of Parmigiano-Reggiano cheese for shaving

Preparation:

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

Place the Portabellas on the grill and cook, turning two or three times, until slightly softened, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms gill side up. In a small bowl, whisk together 1/4 cup of olive oil, anchovy paste, vinegar, and thyme. Spoon mixture evenly over the Portabellas and let stand for 30 minutes.

In a large bowl, toss arugula with the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper.

Divide the arugula among six plates and top each with a mushroom. Shave the Parmigiano over the salads. Serve immediately.

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