Portobellos With Arugula And Parmigiano

• 6 large portobello 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
• Generous 4 cups trimmed arugula, washed and spun dry
• Juice of 1/2 small lemon
• Coarse sea salt and freshly ground black pepper
• A 4-ounce chunk of Parmigiano-Reggiano for shaving

1. Preheat a gas grill or prepare a fire in a charcoal grill.
2. Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.
3. In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.
4. In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.
5. Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

portobello mushrooms, extravirgin olive oil, anchovy paste, balsamic vinegar, thyme, generous, lemon, salt, shaving

Taken from www.epicurious.com/recipes/food/views/portobellos-with-arugula-and-parmigiano-242367 (may not work)