Portabellas With Arugula and Parmigiano

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As discussed yesterday, mushrooms are a fast, easy, delicious and nutritious way to perk up fall meals. They’re packed with flavor and nutrient-dense, supplying antioxidants, vitamin D, potassium and B vitamins.

Three flat mushrooms in pile on wooden board, close-up

Iron Chef Mario Batali created today’s recipe for Portabellas With Arugula and Parmigiano, which appears in his new cookbook, Italian Grill.

Batali owns numerous critically acclaimed restaurants that favor locally grown and organic ingredients, including The Spotted Pig and Babbo in New York City and Pizzeria Mozza in Los Angeles. I was lucky to score a table at Mozza within a month of its opening last year. If you can make a reservation, I highly recommend the pizza topped with gorgonzola cheese, fingerling potatoes, radicchio and rosemary. Delizioso!

Portabellas With Arugula and Parmigiano

Makes 6 servings

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

Preheat a gas grill or prepare a fire in a charcoal grill. Place the Portabellas on 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 (cap side down).

In a small bowl, whisk together 1/4 cup olive oil, anchovy paste, vinegar and thyme. Spoon mixture evenly over the Portabellas and let stand for 30 minutes.

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

Divide the arugula among six plates and top each with a mushroom. Shave Parmigiano over the salads. Serve immediately.

Photo courtesy of the Mushroom Council

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