Recipe for Grilled Portobello with Pea Sprouts and Cacio Di Roma 
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Yield:
4
Ingredients:
Amount Ingredient
4 lrg Portobello mushrooms stems removed
8 oz Fresh pea sprouts
(or other accessible sprouts)
4 tbl Extra-virgin olive oil
2 tbl Lemon juice
Salt to taste
Freshly-ground black pepper to taste
1/2 lb Cacio di Roma cheese
(or other semi-soft sheeps milk cheese)
Instructions:
Instructions: Preheat grill or broiler.

Place mushrooms on grill toward the heat. Grill until soft and nicely cooked and barely charred (about 3 to 4 minutes per side).

Toss pea sprouts, olive oil and lemon juice in a mixing bowl and evenly coat sprouts. Season with salt and pepper and divide among four plates in little hay stacks.

Using a peeler, shave cheese over and around salad. Using a mandoline or truffle slicer, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".

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