Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 lg Portobello mushroom caps
- 1 lb Mixed baby greens
- 1 c Parsley; picked over & well
- 1 c Fresh basil; picked over &
- 1/2 c Toasted pecan pieces
- 1 Crushed dried Chipotle
- Fresh Lemon juice; to taste
FOR SALAD DRIZZLING
Preparation
Lightly oil and grill Portobellos, set aside. For pecan pesto: In a food processor process all ingredients but portobellos and mixed greens until well minced. To serve, mound greens on 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil. Slice portobellos on bias and overlap onto greens. Place pecan pesto on each portobello slice. CHEF DU JOUR JACK MCDAVID SHOW #DJ9181 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman on Sep 28, 1997
