Mushroom Carpaccio with Gremolata and Shaved Parmigiano

INGREDIENTS

large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")

cremini mushrooms, about 2 1/2 to 3 inches in diameter

1 cup

fresh flat-leaf parsley leaves, finely chopped

1 tbsp

grated lemon rind

garlic cloves, minced

3 tbsp

fresh lemon juice

1/4 tsp

kosher salt

1/4 tsp

coarsely ground white pepper, plus more for garnish

3 tbsp

extra-virgin olive oil

2 tbsp

shaved Parmigiano-Reggiano cheese