Portobello and Prosciutto Salad

Thick and meaty portobello mushrooms have a natural affinity for the grill. They’re great in a salad or served alongside a thick, juicy steak. The stems, which are woody, may be saved and used in soups or stocks, where they’ll lend an earthy flavor.

PREP: 30 minutes      GRILL: about 9 minutes

MAKES: 4 side-dish servings

2 bunches arugula (4 ounces each), trimmed

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 tablespoons minced shallots

2 tablespoons chopped fresh parsley

¼ teaspoon salt

¼ teaspoon coarsely ground black pepper

4 portobello mushrooms (about 1½ pounds total), stems removed

8 ounces thinly sliced prosciutto

½ cup shaved Parmesan cheese curls (1 ounce; see Tip)

1. Prepare outdoor grill for direct grilling over medium heat. Arrange arugula on platter.

2. In small bowl, with wire whisk, mix vinegar, oil, shallots, parsley, salt, and pepper until blended.

3. Place mushrooms, stem side down, on hot grill rack. Brush mushrooms with 1 tablespoon dressing. Grill 4 minutes. Turn mushrooms and brush with 2 tablespoons dressing. Grill until tender, about 5 minutes longer.

4. Thinly slice mushrooms and arrange on arugula. Spoon remaining dressing over salad. Arrange prosciutto on platter with salad. Top with Parmesan curls.

EACH SERVING: About 270 calories, 23g protein, 9g carbohydrate, 17g total fat (4g saturated), 51mg cholesterol, 1,320mg sodium

TIP: Making Parmesan curls is a snap using a vegetable peeler.

PORTOBELLO PRIMER

Look for portobellos with a smooth, fresh appearance and dry surface; refrigerate and use within several days. To keep them longer, place in a brown paper bag in the refrigerator or, if packaged, leave them in their tray but remove the plastic wrap and rewrap them with paper towels. Before using whole portobellos, trim off the tough end of the stem.