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Grilled Mushrooms with Truffle Oil and Shaved Parmesan

Recipe courtesy of Bobby Flay

Show: Grill It! with Bobby Flay

Episode: Flay-va Filet

Grilled Mushrooms with Truffle Oil and Shaved Parmesan

Name: Grilled Mushrooms with Truffle Oil and Shaved Parmesan
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles); Canola oil, as needed; Salt and freshly cracked black pepper; Truffle oil, as needed; 2 cups baby arugula; 1/2 cups grated Parmigiano-Reggiano; Chopped fresh flat-leaf parsley, for garnish

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles)

Canola oil, as needed

Salt and freshly cracked black pepper

Truffle oil, as needed

2 cups baby arugula

1/2 cups grated Parmigiano-Reggiano

Chopped fresh flat-leaf parsley, for garnish

Directions

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Watch how to make this recipe.

Preheat the grill to medium heat.
Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.

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Show: Grill It! with Bobby Flay

Episode: Flay-va Filet

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Grilled Mushrooms with Truffle Oil and Shaved Parmesan

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