2 Serves
25 Mins
Gently clean the mushroom caps using a damp cloth, then lightly brush each cap with extra virgin olive oil and season both sides with salt and pepper.
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Vitamin E
5 mg / 15 mgVitamin K
526 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
478 µg / 400 µgCalcium
1031 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
258 mg / 420 mgPhosphorus
546 mg / 1,250 mgPotassium
2722 mg / 4,700 mgSodium
494 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
13 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Preheat the grill to medium heat and cook the seasoned mushrooms for approximately 3 to 4 minutes per side until they are tender and lightly charred.
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice, seasoning the mixture with salt and pepper to taste.
Toss the arugula with just enough dressing to lightly coat the leaves, then divide the greens between two serving plates.
Slice the grilled mushrooms, arrange them over the dressed arugula, and finish by topping each serving with freshly shaved Parmesan cheese.
59
g7
g30
g
