Grilled Portobello Mushroom Salad

4 servings

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Grilled Portobello Mushroom Salad Ingredients

4 lg Portobello mushrooms	Salt; to taste
2 tb Olive oil	Freshly-ground black pepper;
Bayou Blast; see * Note	8 c Fresh spinach; stemmed,
1 1/2 c Extra-virgin olive oil	1 c Chicory Farms feta cheese
1/2 c Balsamic vinegar	4 Italian Roma tomatoes; split
2 ts Minced garlic	And roasted
2/3 c Small-diced grilled eggplant	1 Ten-inch round of grilled
1/2 c Chopped Calamata olives	1 tb Chopped parsley
2 tb Finely-chopped basil

Instructions for Grilled Portobello Mushroom Salad

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the dressing. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley. This recipe yields 4 main-coarse servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-04-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized