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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.”
READY IN:
15mins
SERVES:
4
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

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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