Brennan Photography Inc.
This is a lovely, light vegetarian supper. The preparation is simple because, quite frankly, the meatiness of the mushrooms against the cool, delicate greens and the mellowness of good cheese cannot be bested.
- 1/2 cup good-tasting extra-virgin olive oil
- 2 large garlic cloves, or more to taste
- 1/2 teaspoon hot red pepper flakes, or more to taste
- 1/2 to 1 teaspoon dry oregano
- 8 to 10 large Portobello mushroom caps
- Salt and freshly ground black pepper to taste
- 1 tightly packed cup fresh baby arugula leaves
- 3 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
- Juice of 1/2 to 1 whole lemon
- In a blender, purée together the olive oil, garlic, pepper flakes, and oregano. Brush both sides of the mushrooms with the oil blend. Set the rest of the oil aside to finish the dish.
- Prepare a charcoal grill for one-zone direct grilling or preheat a gas grill to medium.
- Allow the charcoal fire to burn down to white ash, moderate heat and cook the mushroom caps on both sides until tender all the way through and slightly crisp, turning often and taking care not to burn them, 5 to 6 minutes per side or until the mushrooms are nicely browned with some crisp edges. Season with salt and pepper to taste.
- Immediately set the caps on a serving platter. Top with the arugula, then the cheese shavings, sprinkle with the reserved oil and finish with fresh lemon juice. Serve right away to get the impact of hot mushrooms and cool, fresh greens.