Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola or vegetable oil (can also use ghee)
  • 4 portobello mushrooms, gills removed and thickly sliced
  • 2 garlic cloves, minced
  • 1/4 cup or more finely grated pecorino romano (or Parmigiano Reggiano)
  • kosher salt & freshly ground black pepper, to taste

Instruction

  • Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes.
  • Reduce heat to medium. Add minced garlic and cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
  • Place mushrooms on serving plate and grate cheese over the top.