Grilled Portobello Salad With Goat Cheese Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 2tb Extra-virgin olive oil
  • 2tb Strong brewed Earl Grey tea
  • 1tb Balsamic vinegar
  • 1tb Finely chopped parsley,
  • Preferably Italian flat-leaf
  • 1 Clove garlic, finely chopped
  • 1/2ts Dijon mustard
  • 1/4ts Dried marjoram
  • Salt
  • Freshly ground black pepper
  • 2lb Portobello mushrooms (about
  • 4 ea large)
  • 6c Washed, dried and torn salad
  • Greens (curly red & green
  • Leaf lettuce)
  • 2oz Aged or fresh goat cheese
  • 1 Vine-ripened tomato, peeled
  • Seeded & diced

About this Author - Recipes, food and cooking information.