Grilled Portobello Salad With Shaved Parmigiano-Reggiano

• 2 portobello mushroom caps
• extra-virgin olive oil
• sea salt to taste
• freshly ground black pepper to taste
• 1 bunch baby arugula fresh
• 2 teaspoons lemon juice fresh squeezed
• Parmigiano Reggiano to taste

1. Gently clean the mushroom caps then rub each with a little Extra virgin olive oil and sprinkle both sides with salt and pepper. Grill over medium heat until just cooked through, a couple minutes a side. Remove from grill.
2. Prepare the dressing. Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper.
3. To serve, pour just enough dressing on the arugula to gently coat it. Pile the arugula on two plates. Slice the mushrooms and arrange over the arugula. Top each with a good amount of fresh shaved Parmigiano-Reggiano.

portobello mushroom caps, extravirgin olive oil, salt, freshly ground black pepper, baby arugula, lemon juice fresh squeezed

Taken from www.yummly.com/recipe/Grilled-Portobello-Salad-With-Shaved-Parmigiano-Reggiano-1657510 (may not work)