Recipe - Grilled Portobello Steak Salad W Pecan Pesto

4 lg Portobello mushrooms; stems
removed
8 ounce Fresh pea sprouts (or other
accessible
Sprouts)
4 tablespoon Extra virgin olive oil
2 tablespoon Lemon juice
Salt and pepper
One half pound Cacio di Roma; 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.

Yield: 4 servings
Posted to EATL Digest 12 Aug 96

Date: Tue, 13 Aug 1996 06:13:05 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : MOLTO MARIO SHOW #MB5629