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Grilled Portobello Salad with Goat Cheese recipes
Grilled Portobello Salad with Goat Cheese recipes Category Barbeque  Stumble It!
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Ingredients And Procedures
Ingredients
2tablespoonextra-virgin olive oil
2tablespoonearl grey tea, strong brewed
1tablespoonBalsamic vinegar
1tablespoonparsley, fresh, finely chopped (preferably italian flat-leaf)
1eachgarlic clove, finely chopped
1/2teaspoondijon mustard
1/4teaspoondried marjoram
1salt
1pepper, freshly ground
2poundportobello mushrooms (about 4 ea large)
6cupsalad greens, washed, dried and torn (curly red & green leaf lettuce)
2ozgoat cheese, aged or fresh
1eachtomato, vine-ripened, peeled seeded & diced

Directions:

Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.

Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.


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