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---------- Recipe via Meal-Master (tm) v8.02 Title: GRILLED PORTOBELLO SALAD WITH GOAT CHEESE Categories: Salads, Cheese/eggs, Ew Yield: 4 servings 2 tb Extra-virgin olive oil 2 tb Strong brewed Earl Grey tea 1 tb Balsamic vinegar 1 tb Finely chopped parsley, Preferably Italian flat-leaf 1 Clove garlic, finely chopped 1/2 ts Dijon mustard 1/4 ts Dried marjoram Salt Freshly ground black pepper 2 lb Portobello mushrooms (about 4 ea large) 6 c Washed, dried and torn salad Greens (curly red & green Leaf lettuce) 2 oz Aged or fresh goat cheese 1 Vine-ripened tomato, peeled Seeded & diced 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. ----- MM: GRILLED PORTABELLAS Plain Text Version of This Recipe for Printing or Saving | |
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