Portobellos with Arugula and Parmesan (Grilled)

6 large portobello mushrooms, stems removed
¼ cup + 2 Tbsp. of olive oil
1 tsp. anchovy paste
2 Tbsp. balsamic vinegar
½ tsp. dried thyme, crumbled
4 cups arugula, trimmed, washed and spun dry
½ small lemon, freshly juiced
sea salt
pepper, freshly cracked
4 oz Parmigiano-Reggiano cheese for shaving

Preheat a gas grill or prepare a fire in a charcoal grill.

Place the portobellos on the grill and cook, turning two or three times, until slightly softened, 5-8 minutes. Transfer to a platter, arranging the mushrooms gill side up.

In a small bowl, whisk together ¼ cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.

In a large bowl, toss the arugula with the remaining 2 Tbsp. olive oil and the lemon juice. Season with coarse sea salt and pepper.

Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

Makes 6 servings.