Savor the rich, smoky flavors of grilled portobello mushrooms in this vibrant and healthy side dish. Garlic and thyme, and then grill them to perfection! Serve atop fresh arugula, drizzled with truffle salsa, and finished with toasted pine nuts for a deliciously elegant touch. Bon appétit!
3 - 4 Servings
15 min.
Grilled Portobello Mushrooms
Ingredients
1
thyme Sprig
1 tbsp.
Garlic Extra Virgin Olive Oil
4
large Portobello mushrooms
4 tbsp.
Salsa Tartufata (80 g/2.8 oz)
2\/3
arugula
Pine nuts
pepper
sea salt
Preparation
- Preheat the grill.
- Clean the mushrooms and brush them with a mix of Garlic Olive Oil and chopped thyme.
- Season with pepper and sea salt, to taste, and leave to marinate for approximately 10 minutes.
- In the meantime, toast the pine nuts in a dry pan until golden brown.
- Grill the portobellos for about 6 minutes until soft, turning regularly.
- Once cooked, brush Salsa Tartufata over the portobellos.
- Divide the arugula among the plates, slice the portobellos into quarters and place them over the arugula.
- Scatter the toasted pine nuts over the top.
