Portobellos with Rucola and Parmigiano

by Rachael Ray Show Staff 5:00 PM, April 27, 2008

Aired April 27, 2008

Serves 4 servings
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
1 4-ounce piece of Parmigiano, for shaving

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.