Portobellos with Rucola and Parmigiano


  • 6 large portobello mushrooms, stems removed
  • 1/2 cup extra virgin olive oil (EVOO), divided
  • 1 teaspoon anchovy paste
  • 4 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme leaves
  • 3 cups arugula, washed and spun dry
  • Juice of 1/2 lemon
  • Salt
  • 1 piece of Parmigiano (4 ounces), for shaving


Pre-heat grill or grill pan.

Grill portobellos until slightly softened, 3 minutes per side, and place gill side up on a clean work surface.

In a small bowl, mix 4 tablespoons EVOO, anchovy paste, vinegar and thyme. Spoon the mixture onto the gill sides of the portobellos and let stand 30 minutes.

In a mixing bowl, toss arugula, remaining EVOO, lemon juice and salt to taste until evenly coated.

To serve, divide the arugula among four plates and top each with a mushroom. Shave the Parmigiano over each ‘shroom with a peeler and serve immediately.

What's Fresh from @RachaelRay

Rachael Ray