Recipe - Grilled Portobello Pizzas

4 lg Portobello mushrooms; stems
removed
8 ounce Fresh pea sprouts
(or other accessible
sprouts)
4 tablespoon Extravirgin olive oil
2 tablespoon Lemon juice
Salt; to taste
Freshlyground black pepper;
to taste
One half pound Cacio di Roma cheese
(or other semisoft sheep's
milk cheese)
4 Domestic mushrooms

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