Grilled Portobello with Pea Sprouts and Cacio Di Roma

• 4 lg. portobello mushrooms, stems removed
• 8 oz. fresh pea sprouts (or other accessible sprouts)
• 4 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 lb. Cacio di Roma cheese (or other semi-soft sheep's milk cheese)
• 4 domestic mushrooms

1. Preheat grill or broiler.
2. Place mushrooms on grill toward the heat.
3. Grill until soft and nicely cooked and barely charred (3 to 4 minutes per side).
4. Toss pea sprouts, olive oil and lemon juice in a mixing bowl and evenly coat sprouts.
5. Season with salt and pepper and divide among four plates in little hay stacks.
6. Using a peeler, shave cheese over and around salad.
7. Using a mandoline or truffle slicer, slice the domestic mushrooms in paper-thin slices over and around the salad.
8. Place the portobellos on each haystack and serve.

portobello mushrooms, fresh pea sprouts, extravirgin olive oil, lemon juice, salt, freshly ground black pepper, cheese, mushrooms

Taken from www.foodgeeks.com/recipes/5309 (may not work)