Grilled Portobello and Arugula Salad with Gruyere

• 1 pound mushrooms, portabello fresh, large, 4 to 5-inch in diameter
• 4 tablespoons olive oil or as needed
• 6 cups arugula (roquette) washed and well dried
• 4 tablespoons walnuts or hazelnuts, toasted and coarsely chopped
• 2 1/2 ounces gruyere cheese shaved
• salt and black pepper to taste

1. Preheat the grill/
2. Wipe the mushrooms clean, trim off the stems and scape out the black gills.
3. Place the mushrooms on a large baking sheet.
4. Brush the mushrooms on both sides with the olive oil.
5. Sprinkle some salt and black pepper.
6. Grill the mushrooms directly over the heat until tender and well marked, about 4 minutes per side.
7. Cut the grilled mushrooms into 1/2-inch slices.
8. Divide the arugula among 4 plates and top with the grilled mushroom slices.
9. Sprinkle toasted nuts and top with shaved cheese.
10. Drizzle some extra-virgin olive oil, season with more salt and black pepper if needed.
11. Serve and enjoy!

mushrooms, olive oil, arugula, walnuts, gruyere cheese, salt

Taken from recipeland.com/recipe/v/grilled-portobello-arugula-sala-52429 (may not work)