Total Time
15mins
Prep 5 mins
Cook 10 mins

This is a nice salad to serve with fish or chicken. I sometimes grill the mushrooms and slice them up, I add some toasted pine nuts and some sauteed panchetta as well. Original recipe from Rachel Ray below. If you can't find portobellos you can use the small mushrooms.

Ingredients Nutrition

Directions

  1. Preheat grill pan over medium-high heat.
  2. Drizzle extra-virgin olive oil over 4 mushrooms and season with rosemary and salt and pepper. Grill 5 minutes on each side then remove from grill.
  3. While the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. Mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1/4 cup extra-virgin olive oil. Toss and season the salad with salt and pepper, to taste.
  4. Top grilled mushrooms with mounds of the salad and shavings of Parmigiano-Reggiano.