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Grilled Portobello Mushrooms

By Henry Meer | City Hall

Grilling the perfect mushroom

4 large or 8 small portabello caps
extra vrigin olive oil
balsamic vinegar

truffle oil

1/2 lb. arugula
1/4 lb. shaved parmesan
oil and vinegar or ver jus (available in specialty shops)
salt and pepper

Preheat a grill or grill pan until hot. Or preheat oven to 450 degrees.
Carefully remove the stems of the mushrooms.
With a paring knife, gently peel the portabello caps by grasping the skin overhanging the edge of the mushroom and slowly peeling toward the center.
Using the paring knife, shave off the gills (the dark ribs) on the underside of the mushrooms.
Brush the mushrooms with the olive oil and season with salt and pepper.
Place on the grillk and cook for one minute until marked, and turn 45 degrees to make crosshatch marks. Cook for 1 more minute. Repeat with other side of each mushroom.
Toss arugula with oil and vinegar or oil and ver jus, season with salt and pepper to taste, and place on platter.
Top with shaved parmesan.
Place portabellos around salad and drizzle mushrooms with aged balsamic vinegar and truffle oil.