Ingredients
- 7 large portobello mushroom caps, wiped clean with a damp cloth
- 4 stalks celery with leafy tops, very thinly sliced on bias
- 1 cup packed flat-leaf parsley leaves
- Juice of 2 small lemons
- ¼ cup EVOO
- Fine sea salt
- Coarse black pepper
- 1 cup loosely packed shaved pecorino (use a vegetable peeler)
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