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Grilled Portobello Salad With Shaved Parmigiano-Reggiano

 
One serving costs about $2.36

$2.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 father's day,4th of july,summer,gluten-free,primal,gluten free,primal side dish,salad
spoonacular Score:76%

Spoonacular Score: 76%

 

Grilled Portobello Salad With Shaved Parmigiano-Reggiano might be just the side dish you are searching for. Watching your figure? This gluten free and primal recipe has 166 calories, 9g of protein, and 12g of fat per serving. This recipe serves 2 and costs $2.36 per serving. It is perfect for The Fourth Of July. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. Head to the store and pick up bell pepper, extra virgin olive oil, sea salt, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. Similar recipes are Penne Pasta Salad with Shaved Parmigiano-Reggiano, Fennel, Celery, Portobello And Parmigiano Reggiano Salad, and Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.

Frank Family Vineyards Lewis Vineyard Reserve Chardonnay

The wine is straw yellow in color. On the nose expresses slow roasted pears and honeysuckle flowers. On the palate, the wine is bright and full bodied, with loads of Meyer lemon and fresh apricot flavors.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  portobello mushroom caps
portobello mushroom caps
some
some extra virgin olive oil
extra virgin olive oil
some
some sea salt
sea salt
some
some black bell pepper
black bell pepper
1 small bunch
1 small bunch fresh baby arugula
fresh baby arugula
2 tsps
2 tsps fresh lemon juice
fresh lemon juice
some
some parmigiano reggiano
parmigiano reggiano
2  portobello mushroom caps
2
portobello mushroom caps
some extra virgin olive oil
some
extra virgin olive oil
some sea salt
some
sea salt
some black bell pepper
some
black bell pepper
1 small bunch fresh baby arugula
1 small bunch
fresh baby arugula
2 tsps fresh lemon juice
2 tsps
fresh lemon juice
some parmigiano reggiano
some
parmigiano reggiano

Equipment

grill
grill
whisk
whisk
grill
grill
whisk
whisk


Instructions

Gently clean the mushroom caps then rub each with a little Extra virgin olive oil and sprinkle both sides with salt and pepper. Grill over medium heat until just cooked through, a couple minutes a side. Remove from grill. Prepare the dressing. Whisk together 2 tablespoons extra virgin olive oil and the lemon juice. Season to taste with salt and pepper. To serve, pour just enough dressing on the arugula to gently coat it. Pile the arugula on two plates. Slice the mushrooms and arrange over the arugula. Top each with a good amount of fresh shaved Parmigiano-Reggiano.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.36
Ingredient
2 portobello mushroom caps
some extra virgin olive oil
some black bell pepper
1 small bunch fresh baby arugula
2 teaspoons fresh lemon juice
some parmigiano reggiano
Price
$1.86
$0.17
$0.37
$1.61
$0.07
$0.63
$4.72

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
165 Calories
8g Protein
11g Total Fat
8g Carbs
35% Health Score
Limit These
Calories
165
8%

Fat
11g
18%

  Saturated Fat
3g
22%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
10mg
3%

Sodium
361mg
16%

Get Enough Of These
Protein
8g
18%

Vitamin C
57mg
70%

Vitamin K
67µg
64%

Vitamin A
2624IU
52%

Selenium
19µg
27%

Calcium
273mg
27%

Folate
97µg
24%

Phosphorus
234mg
23%

Vitamin B3
4mg
22%

Potassium
611mg
17%

Copper
0.3mg
15%

Vitamin B6
0.29mg
15%

Manganese
0.28mg
14%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
14%

Vitamin E
1mg
13%

Fiber
2g
11%

Magnesium
37mg
9%

Zinc
1mg
8%

Iron
1mg
8%

Vitamin B1
0.1mg
7%

Vitamin B12
0.22µg
4%

Vitamin D
0.33µg
2%

covered percent of daily need

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