Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
20 min
10 min
10 min
4 servings



Special equipment: Truffle slicer or small mandolin

Preheat grill or broiler. Drizzle the portobello mushrooms with extra-virgin olive oil. Place the mushrooms on the grill so that they are centered near the heat. Grill until soft and nicely cooked, and barely charred, about 3 to 4 minutes per side. Sprinkle some lemon juice on the mushrooms after they have been charred and splash them with red wine vinegar. 

In a mixing bowl, toss the pea sprouts, olive oil, and remaining lemon juice, so that the sprouts are evenly coated in the liquid. Season, to taste, with salt and pepper, and divide among 4 plates. For a nice effect, stack the sprouts like little hay stacks. 

Using a peeler, shave cheese over and around salad. Using the mandolin, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Portobello Mushroom Lasagna

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Oven Roasted Mushrooms

Recipe courtesy of Michele Urvater

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories