Ingredients:
4 Baby Portabella Mushrooms (1 pound)
3 Cups of Spring Mix
1/2 Cup Extra Virgin Olive OilGrated zest and juice of one Lemon
Kosher Salt and freshly ground pepper
3 cloves of Garlic
6 oz. piece of Parmigiano-Reggiano Chese
1. Preheat grill or oven
2. Cut mushrooms 1/4 inch thick Grill or Bake
3. Crush Garlic and Kosher salt using using a mortar and pestle
4. add the lemon zest and extra virgin olive oil
5. Divide the salad and mushrooms on 4 dishes
6. Spoon the olive oil mixture over top
7. Shave the Parmigiano-Reggiano Cheese on top
8. Add extra Coarse Kosher Salt and ground pepper as desired
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