Celery and Portobello Salad

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6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle

4 large portobello mushroom caps, wiped clean with damp towel

1 cup coarsely chopped flat-leaf parsley , half a bunch

1 cup arugula leaves, chopped

1 cup torn or shredded basil leaves, about 20 leaves

1 lemon, juiced

Extra virgin olive oil, for drizzling

Salt and pepper

Chunk of Parmigiano-Reggiano, for shavings