Grilled Portobello Salad With Goat Cheese Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Extra-virgin olive oil,
2 tbsp: Strong brewed Earl Grey tea,
1 tbsp: Balsamic vinegar,
1 tbsp: Finely chopped parsley,
Preferably Italian flat-leaf,
1 Clove: garlic, finely chopped
1/2 tsp: Dijon mustard,
1/4 tsp: Dried marjoram,
Salt,
Freshly ground black pepper,
2 lbs: Portobello mushrooms, (about
4 each: large),
6 cup: Washed, dried and torn salad
Greens, (curly red & green
Leaf lettuce),
2 ounce: Aged or fresh goat cheese,
1: Vine-ripened tomato, peeled
Seeded & diced,
Directions:
Place a broiler pan about 6" from the source of heat; preheat the
broiler and broiler pan. In a large bowl, whisk together 1 T 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 T 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.
Source from luhu.jp
broiler and broiler pan. In a large bowl, whisk together 1 T 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 T 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.
Source from luhu.jp