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Playing Portobellos with Rucola and Parmigiano


  • 6 large portobello mushrooms, stems removed
  • 1/2 cup extra virgin olive oil, divided
  • 1 teaspoon anchovy paste
  • 4 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme leaves
  • 3 cups arugula, washed and spun dry
  • Juice of 1/2 lemon
  • Salt
  • 1 4-ounce piece of Parmigiano, for shaving


Serves: 4 servings




Preheat grill or grill pan.



Grill portobellos until slightly softened, 3 minutes per side, and place gill side up on a clean work surface.



In a small bowl, mix 4 tablespoons extra virgin olive oil, anchovy paste, vinegar and dry thyme. Divide this mixture onto the gill sides of the portobellos and let stand 30 minutes.



In a mixing bowl, toss clean arugula, remaining 4 tablespoons extra virgin olive oil, lemon juice and sea salt to taste until evenly coated.



Divide the arugula onto 4 plates and top each with a mushroom. Shave the Parmigiano over with a peeler and serve immediately.