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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a nice salad to serve with fish or chicken. I sometimes grill the mushrooms and slice them up, I add some toasted pine nuts and some sauteed panchetta as well. Original recipe from Rachel Ray below. If you can't find portobellos you can use the small mushrooms. Ingredients:
extra virgin olive oil, for liberal drizzling, plus |
1/4 cup extra virgin olive oil |
5 large portobello mushroom caps |
2 tablespoons finely chopped fresh rosemary leaves, a couple of sprigs |
salt and pepper |
1 cup diced stale chewy bread |
2 plum tomatoes, chopped |
2 celery ribs, from the heart with green tops very thinly sliced |
1/2 small onion, chopped |
couple handfuls flat leaf parsley, leaves chopped |
1 lemon, juiced |
1 small chunk parmigiano-reggiano cheese, to shave on salad |
Directions:
1. Preheat grill pan over medium-high heat.
2. Drizzle extra-virgin olive oil over 4 mushrooms and season with rosemary and salt and pepper. Grill 5 minutes on each side then remove from grill.
3. While the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. Mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1/4 cup extra-virgin olive oil. Toss and season the salad with salt and pepper, to taste.
4. Top grilled mushrooms with mounds of the salad and shavings of Parmigiano-Reggiano.
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