Portobello’s With Arugula And Parmigiano

From Mario Batali’s latest book - Italian Grill (ecco 2008)


Yield: 6


6 large portobello mushrooms, stems removed
¼ cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
Generous 4 cups trimmed arugula, washed and spun dry
Juice of ½ small lemon
Coarse sea salt and freshly ground black pepper
A 4-ounce chunk of Parmigiano-Reggiano for shaving


Preheat a gas grill or prepare a fire in a charcoal grill.
Place the portobellos 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 ¼ cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.

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

Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.


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