Mushroom Carpaccio with Gremolata and Shaved Parmigiano | ITALY Magazine

Ingredients

• 1 packed cup fresh flat-leaf parsley leaves
• 1 large or 2 small cloves garlic, coarsely chopped
• Finely grated zest of 2 lemons, plus 3 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon coarsely ground white pepper, plus more for garnish
• 3 tablespoons extra virgin olive oil
• 6 large white button mushrooms, 2 1/2 to 3 inches in diameter, sometimes called “stuffers”
• 6 large baby portobellas, 2 1/2 to 3 inches in diameter
• Shavings of Parmigiano-Reggiano cheese