Portobellos with arugula and Parmigiano from Italian Grill by Mario Batali

  • anchovy paste
  • Parmesan cheese
  • lemons
  • thyme
  • balsamic vinegar
  • portabello mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 17, 2011

    p. 28 - A meaty grilled Portobella plated atop of a lightly dressed handful of arugula made for a delicious, satisfying lunch on a hot summer’s day. Prep is very quick and easy. Mushrooms are grilled until softened then arranged gill side up on a plate. While the mushrooms are grilling a vinaigrette of EVOO, anchovy paste, balsamic vinegar and dried thyme is made. I also added a smidge of crushed garlic and, substituted dried oregano for the thyme. Once the portobellos are cooked, they are dressed w the vinaigrette and left to stand for 30 mins. Right before serving, arugula is tossed w some EVOO and lemon juice and seasoned w S&P (I skipped the salt since there were anchovies in the vinaigrette). Arugula is divided amongst the plates and topped w a mushroom and, a shaving of Parmeasan. The anchovies and mushrooms are such a wonderful pairing and of course, the grilling process gives the portobellos a steak-like texture and taste.

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