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Receta Grilled Portobello With Pea Sprouts And Cacio Di Roma
by Global Cookbook

Grilled Portobello With Pea Sprouts And Cacio Di Roma
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  Raciónes: 4

Ingredientes

  • 4 lrg Portobello mushrooms stems removed
  • 8 ounce Fresh pea sprouts (or possibly other accessible sprouts)
  • 4 Tbsp. Extra-virgin extra virgin olive oil
  • 2 Tbsp. Lemon juice Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb Cacio di Roma cheese (or possibly other semi-soft sheep's lowfat milk cheese)
  • 4 x Domestic mushrooms

Direcciones

  1. Preheat grill or possibly broiler.
  2. Place mushrooms on grill toward the heat. Grill till soft and nicely cooked and barely charred (about 3 to 4 min per side).
  3. Toss pea sprouts, extra virgin olive oil and lemon juice in a mixing bowl and proportionately coat sprouts. Season with salt and pepper and divide among four plates in little hay stacks.
  4. Using a peeler, shave cheese over and around salad. Using a mandoline or possibly truffle slicer, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.
  5. This recipe yields 4 servings.
  6. Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".