Henry Meer's Grilled Portobello Mushrooms

Stem and grill the mushrooms by removing the dark vents on the underside of the mushroom cap to reveal its white meat. Then peel the caps using a paring knife to remove the paper-thin, dark exterior. Brush mushrooms lightly with olive oil and grill both sides until brown (about 5 minutes each side).

Wash arugula and toss. Place 2 mushrooms on each plate and drizzle with extra-vigin olive oil and balsamic vinegar. Top portobellos with arugula salad and season with salt and pepper.