Grilled Portobello Salad with Goat Cheese

Ready in 1 hour

Top-ranked recipe named "Grilled Portobello Salad with Goat Cheese"

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Try this Grilled Portobello Salad with Goat Cheese recipe, or contribute your own. "Cheese" and "Salads" are two of the tags cooks chose for Grilled Portobello Salad with Goat Cheese.


Ingredients

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2 Clove garlic; finely chopped
1 md Vine-ripened tomato; peeled
1 1/2 tb Italian flat-leaf parsley
1/2 ts Dried marjoram
finely chopped
4 lg Portobello mushrooms
3 tb Extra-Virgin Olive Oil
3 tb Strong brewed tea
4 c Curly lettuce; red & green
3 oz Aged or fresh goat cheese
1 1/2 tb Balsamic vinegar
1/2 ts Dijon mustard
Salt & pepper; to taste
Dried & torn
seeded & diced

Original recipe makes 4 Servings

Servings  

Preparation

Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together half the olive 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 olive 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, 2-4 min 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. Shared on rec.food.recipes by Judi M. Phelps, 6/17/95. Internet: jphelps@shell.portal.com

Calories Per Serving: 384 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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