Portobellos with Arugula and Parmigiano

Portobellos with Arugula and Parmigiano
Portobellos with Arugula and Parmigiano
  • prep: 0 hr
  • cook: 0 hr
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  • Summary

    This dish is from Mario Batali's cookbook "Italian Grill." He shared it exclusively with Martha Stewart Living Radio (Sirius channel 112).

    Ingredients

    • 6 large portobello mushrooms, stems removed
    • 1/4 cup plus 2 tablespoons of extra-virgin olive oil
    • 1 teaspoon anchovy paste
    • 2 tablespoons balsamic vinegar
    • 1/2 teaspoon dried thyme, crumbled
    • Generous 4 cups trimmed arugula, washed and spun dry
    • Juice of 1/2 small lemon
    • Coarse sea salt and freshly ground black pepper
    • 4-ounce chunk of Parmigiano-Reggiano for shaving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 122 % Daily Value *
    • Total Fat: 11 g 16.66%
    • Saturated Fat: 4 g 22.41%
    • Trans Fat: 0 g %
    • Cholesterol: 18 mg 5.98%
    • Sodium: 119 mg 4.98%
    • Calcium: 152 mg 15.24%
    • Potassium: 74 mg 2.11%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.43%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 0.98%
    • Sugar: 0 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 10.15%
    • Vitamin C 3.4%
    • Vitamin D 1.13%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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