1/2 cup good-tasting extra-virgin olive oil 1 large clove garlic, or more to taste 1/2 teaspoon hot red pepper flakes 1/4 teaspoon dry oregano 6 large portobello mushroom caps Salt and freshly ground black pepper to taste 1 tightly packed cup fresh baby arugula leaves 2 to 3 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler Juice of 1/2 to 1 whole lemon
In a blender, puree together the olive oil, garlic, pepper and oregano. Brush both sides of the mushrooms with the oil blend. Set the rest of the oil aside to finish the dish.
Heat a stovetop grill, outdoor grill or large skillet over medium-high heat. (If using a skillet, have a little oil in the pan.) Grill the mushroom caps on both sides until tender all the way through and slightly crisp. Season with salt and pepper.
Immediately set the caps on a serving platter. Top with the arugula, then the cheese shavings; sprinkle with the reserved oil and finish with fresh lemon juice. Serve right away to get the impact of hot mushrooms and fresh greens.
Serves 6.
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